Authentic Red Enchilada Sauce
Homemade enchilada sauce beats canned every time. Period. If you have never made it from scratch, you should give this authentic Mexican recipe a try. It is much easier to make than you may think and the results are phenomenal.
This recipe contains chili (ancho), peppers (pasilla), onions, tomatoes, garlic, oregano, marjoram, olive oil, salt
Prep time: 10 min
Cook time: 50 min
- 8 ancho chiles
- 4 pasilla chiles
- 1 medium onion quartered
- 2 roma tomatoes
- 3 clove(s) garlic
- 1/2 tsp. Mexican oregano
- 1/2 tsp. marjoram
- 2 tbsp. cooking oil
- 1. Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side)
- 2. Allow chiles to cool and then remove stems, seeds and veins.
- 3. Char the onion, tomatoes and garlic in a hot pan.
- 4. Place the chiles, onion, tomatoes, garlic oregano and marjoram in a pot with just enough water until the ingredients are almost covered.
- 5. Bring to a boil and then reduce the heat to low.
- 6. Simmer for 15 minutes to reconstitute the chiles and soften the veggies.
- 7. Blend the chiles, onion, tomatoes, garlic, oregano marjoram and the soaking water until smooth. It usually takes about a minute.
- 8. Add water little by little if necessary to blend. You may have to blend in two batches
- 9. Strain the mixture.
- 10. Add two tablespoons of cooking oil to a hot pan add the strained sauce to fry it.
- 11. Reduce the heat and simmer for 30 minutes until the sauce has thickened.
- 12. Add salt to taste.
- 13. Allow the sauce to sit for at least 2 hours so that the flavours meld.
- 14. Warm the sauce before serving.