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Red Enchilada Sauce From Dried Chiles
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- #26479
For an authentic recipe you've gotta start with rehydrated dried chiles mixed with vinegar and spices. Now you just need enchiladas!
serves/makes:
ready in:
1-2 hrs
1-2 hrs
4 reviews
ingredients
8 dried California chiles
3 cups water, more if needed
1 1/2 tablespoon lard or vegetable oil
1 clove garlic
1 tablespoon all-purpose flour
1 teaspoon white vinegar
3/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
directions
Rinse the dried chiles and place in a saucepan. Add the water (it should fully cover the chiles, add more if needed). Cover the pan and bring the water to a boil over medium-high heat. Remove the pan from the heat and let the chiles sit in the hot water, covered, for 45 minutes or until they are softened.
Drain the chiles and reserve the liquid. Remove the stems from the chiles. Carefully slice open each chile and rinse the seeds out under running water.
Place the chiles and 1 cup of the reserved liquid in a blender or food processor. Process until smooth. Strain the chile puree through a sieve over a bowl to remove any bits of chile skin.
Add 1 cup of the reserved liquid to the blender and process the liquid (to rinse the blender). Pour the liquid over any solids in the sieve.
Set the chile puree aside.
Melt the lard in a saucepan over medium heat. Add the garlic and cook, stirring constantly, until the garlic is fragrant. Remove the garlic.
Whisk the flour into the melted lard and mix until smooth. Let the flour cook for 1 minute.
Add the chile puree, vinegar, salt, oregano, cumin, and garlic powder to the saucepan. Bring the sauce to a boil then reduce the heat to a simmer. Cook, stirring frequently, until the enchilada sauce has thickened.
Adjust the seasonings as needed. Use the sauce immediately or let cool completely and store in a covered container in the refrigerator for up to 4 days.
recipe tips
If the sauce is too thick, you can thin it out with a little water or broth.
Experiment with different dried chiles for different flavors.
If the sauce seems too acidic, add a pinch of sugar while simmering.
To make the sauce ahead of time, cool it completely before storing it in the refrigerator.
common recipe questions
How can I make the enchilada sauce spicier?
For a hotter sauce, substitute 2 or 3 New Mexico chiles in place of 2 or 3 of the California chiles.
What is a California chile?
It is a dried Anaheim chile.
Why do I need to remove the stems and seeds from the chiles?
Removing the stems and seeds helps reduce the heat level and bitterness in the sauce and gives a smoother texture.
Can I adjust the seasonings in the sauce?
Yes, feel free to adjust the seasonings to taste. For example, if you want a more herby flavor, add more oregano and if you want a more earthy flavor, add more cumin.
Can I freeze the sauce?
Yes, the sauce freezes well. Place the cooled sauce in an airtight container and freeze for up to 4 months.
tools needed
Blender: Necessary for creating a smooth puree from the rehydrated dried chiles. A food processor can be used as an alternative if a blender is not available.
Sieve: For straining the chile puree to remove any bits of chile skin, providing a smooth and consistent texture for the enchilada sauce.
Saucepan: Used for boiling the dried chiles in water, melting the lard, and cooking the enchilada sauce. Make sure to choose a saucepan that is large enough to hold the ingredients comfortably.
Whisk: Helpful for mixing the melted lard and flour together smoothly to create the base for the enchilada sauce. Can also be used to stir the sauce while it simmers to prevent any lumps from forming.
Measuring Spoons: Required for accurately measuring out the salt, oregano, cumin, and garlic powder to ensure a well-balanced flavor for the enchilada sauce.
Cooking Spoon: Used for stirring the enchilada sauce while it cooks to prevent burning and ensure even heating. A wooden spoon works well for this task.
Storage Container: If not using the enchilada sauce immediately, a covered container is needed to store the sauce in the refrigerator for up to 4 days. Make sure the container is airtight to preserve the freshness of the sauce.
Patience: While not a physical tool, patience is key when making this red enchilada sauce from dried chiles. Take your time soaking, blending, and cooking the ingredients to achieve a rich and flavorful sauce that is worth the effort.
what goes with it?
Enchiladas: Pair this red enchilada sauce with your favorite enchiladas for an authentic and flavorful Mexican meal. The rich and spicy sauce will perfectly complement the filling of your choice.
Mexican-style Casseroles: Layer this flavorful red enchilada sauce with tortillas, cheese, and your favorite fillings to create a delicious and easy casserole. Perfect for busy weeknights.
Enchilada Dip: Use this red enchilada sauce as a base for a spicy and savory enchilada dip. A crowd-pleasing appetizer that's perfect for parties or game day.
nutrition data
14 calories, 1 grams fat, 2 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
June 6, 2020
Now THIS is authentic! Absolutely love it.
September 29, 2017
Quadrupled the recipe, and used a food mill to strain, instead of a sieve. I also used lard. Spectacular!
May 27, 2014
The flavor is authentic and very good. I have been looking for a recipe like this one for a long time, because my husband loves Mexican Food and I was raised on authentic Chinese Food my Mom would make. Thank you for sharing this recipe.
April 5, 2011
Folks, look no further if you want authentic. This is the way it is done. I use mexican guajillo peppers (similar to New Mexico chiles). You never know what you will get, some are hot, some are mild. I also remove the seeds BEFORE I soak the peppers. This is the basis for SO many dishes. For instance, you can cook pork chops (or any form of pork) with garlic, remove the garlic and pork chops and use the grease with flour and add the sauce right out of the blender (you might have to add additional lard if there isn't enough grease). Cook for a while to get the fresh taste out (at least a half an hour) and add the pork chops back in. Wonderful! This is also the basic sauce for Chili Colorado (not named for the state, but means "colored chili" in spanish). Basically it's this sauce with beef cubes/slices or chili grind. If you master this sauce, you will be able to make the absolute FINEST mexican food! Dan, chief cook and bottle washer on a small farm in Nebraska.