Enchilada Sauce - Red Chile Sauce

Name: Enchilada Sauce - Red Chile Sauce
Total time: 2100 s
Yield: 2 servings
Cuisine: American
Ingredients: 8 oz (1/2lb) dried red chile (New Mexico, California, guajillo, etc.); 1/2 cup onion (chopped); 8 clove garlic; 2 tsp ground cumin; 1 tsp ground coriander seeds; 1 tsp oregano; 4 cup reserved chile water (see below); 1/2 tsp pepper; 2 1/2 tsp salt (or more to taste)

Izandro @Izandro

This sauce is far better than any canned variety and it will make enough for two large meals! Use this recipe to make red enchiladas, smothered burritos, soups, stews and more! Make certain that you don't wear your good clothes because the process can get a bit messy.

I prefer to make my sauce the day before for several reasons. It is one less thing to prepare the day of and if you allow the sauce time in the refrigerator, it will get thicker. This sauce is not the typical "gringo" flour-based sauce, so allowing it time to get thicker really helps the sauce adhere well. If you do make the sauce ahead, you may notice that it appears gelatinous; mix well before using.

Ingredients

35 mins

2 servings

8 oz(1/2lb) dried red chile (New Mexico, California, guajillo, etc.)
1/2 cuponion (chopped)
8 clovegarlic
2 tspground cumin
1 tspground coriander seeds
1 tsporegano
4 cupreserved chile water (see below)
1/2 tsppepper
2 1/2 tspsalt (or more to taste)

Cooking Instructions

35 mins

1

Clean the dried chiles by cutting off the stem and removing the seeds inside.
2

Boil the chiles in enough water to cover for 10 minutes or until softened. Reserve 4 cups of the water used to boil the chiles and set to the side for the next step.
3

Transfer the chiles to a blender, along with the onion, garlic, spices and 2 cups of the chile water. Blend until smooth.
4

Place the blended sauce in a colander over a large bowl. Use a spoon to help pass the blended chile sauce through the colander. Once all of the sauce has passed through, place the leftover chile paste in the blender with the remaining 2 cups of chile water and re-blend.
5

Repeat the straining process through the colander once more. Add salt and pepper to taste.
6

The strained sauce is ready to use or can be refrigerated or frozen for later use. Enjoy!

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Izandro @Izandro

on August 05, 2014 01:28

Devoted to showing the diverse range of vegetarian ingredients and dishes!My recipes are versatile and easily modifiable. I particularly enjoy creating vegetarian and vegan versions of traditional Hispanic dishes!Feel free to contact me for any requests, questions or suggestions. Check out my blog!

2nd for chile guaco

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Enchilada Sauce - Red Chile Sauce

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