Red Enchilada Sauce

28 Jan

Ingredients: Makes 4 cups of a cool enchilada sauce with a hint of spice.

  • 2 dried Ancho Chiles
  • 2 dried Pasilla Chiles
  • 1 dried New Mexico Chile
  • 4 Tb butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 Tb flour
  • 1 @ 15oz can tomato sauce
  • 1 1/2 cups chile water
  • 1 1/2 cups chicken stock, or the stock from making Chipotle Chicken, or Carnitas
  • 1 tsp cumin
  • 1 tsp Mexican Oregano
  • 2 tsp cocoa powder sweetened

Remove the stems of the chiles, cut them open and remove the seeds. Place the chiles in a medium saucepan and just cover with water. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes until the peppers are completely softened. Remove chiles from the water, reserve 1 1/2 cups of the chile water for the sauce. Scrap the inside of the chile and set aside, (I use a butter knife to do this). Discard the skins as they have a bitter taste.

In a large skillet over medium heat melt the butter. Add the onions and garlic, saute until the onions are soft. Sprinkle the flour over the onions and garlic in the skillet. Cook until the mixture lightly browns. Whisk in tomato sauce, chile water and stock. Increase the heat to medium-high and continually whisk until the sauce thickens. (If you’re having a problem getting the sauce to thicken after about 5 minutes add a cornstarch mixture. 1 tablespoon of cornstarch dissolved in 1/2 cup cold water, then whisked into the sauce mixture.) Once thickened, remove from heat add the chiles, cumin, Mexican Oregano and cocoa powder and stir well. Using a food processor, puree the mixture until smooth. Season with salt if needed. The enchilada sauce is now ready for use or let it cool and freeze in gallon or quart size ziplock freezer bags.

Suggestions: Make a double batch and freeze in quart size, ziplock freezer bags. This recipe is suitable for the entire family but if you are desiring a spicier sauce try adding a roasted Habanero Pepper to the mix.


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