Enchilada Sauce
Invite the authentic flavors of Mexico into your kitchen with my easy-to-follow recipe for homemade enchilada sauce.
Servings: 4 cups
Ingredients
- 2 ounces dried guajillo chile peppers, stemmed and seeded
- 2 ounces dried New Mexico chile peppers, stemmed and seeded
- 2 Tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- salt to taste
- vinegar or lime juice, optional
Instructions
- Working in two batches, toast the chiles in a Dutch oven over medium high heat for just a minute or so, tossing constantly. You want them to start to darken, but not burn.
- Add 8 cups of water to the pot and bring to a boil. Turn down the heat and let boil gently for about 15 minutes.
- Remove the chiles to a blender and add 5 cups of the cooking water. Let the mixture cool for a while and then blend until smooth. Blending hot liquids is tricky see note below*
- Heat the oil in a saucepan over medium heat and add the spices. Sauté for a minute or two to bloom the flavors, stirring constantly.
- Pour the blended sauce into the saucepan and bring it to a simmer. Reduce the heat to low and let the sauce simmer for 10-15 minutes, until it thickens and the flavors meld together. Season the sauce with salt to taste. Note: At this point you may want to add a pop of acidity to bring out the flavor of your sauce. Add a tiny bit of vinegar such as apple cider vinegar, or lime juice. Taste as you go and don't add too much!
- Use the enchilada sauce immediately, or store it in an airtight container in the refrigerator for up to 10 days.
Notes
*Use caution when blending hot liquids:
- Let hot liquids cool for a bit before blending.
- Make sure your blender lid is vented and securely fastened.
- Use a kitchen towel to loosely cover the top of the blender to protect against any escaping liquid.
- Start blending on low and slowly increase speed.
Nutrition
Serving: 0.25 cup · Calories: 39 kcal · Carbohydrates: 5 g · Protein: 1 g · Fat: 2 g · Saturated Fat: 0.3 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 1 g · Sodium: 7 mg · Potassium: 68 mg · Fiber: 2 g · Sugar: 3 g · Vitamin A: 940 IU · Vitamin C: 1 mg · Calcium: 3 mg · Iron: 0.3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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