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Ingredients

  • red enchilada sauce shopping list
  • Not sure where this came from or if it was sent to me, but thanks to whoever sent it. Most Mexican sauces of this nature very a little, but not terribly much. The heat is usually the biggest factor in my experience and this one is no different. The ancho started life being called a poblano which is very mild and they make chili Relenos with them. When dried they are very distinct and can be grounded up , boiled down and strained shopping list
  • and used to make chili. That is how I do and I am sure there is many more ways to use them, this has been my pratice since the `1970's . I see no need to change now. shopping list
  • This would be mild sauce if if you cut down on the chilies de arbol. Those bad boys are on the level of cayenne pepper and can be switched out with those and the smaller pequin pepper. The chilies arbol stay red when dry and many are used for decorations. Once again the biggest factor I have found in these sauces is what kind and how much peppers you use.I love the taste of jalapenos without the Heat and I simply remove the seeds and pith (the white viens) and put them in salads or in cooking, even in rice! shopping list
  • 12 ancho chiles shopping list
  • 4 chiles de arbol shopping list
  • 2 roma tomatoes shopping list
  • 1 small onion chopped into 4 chunks shopping list
  • 2 garlic cloves shopping list
  • 1 teaspoon of Mexican oregano shopping list
  • 1/8 teaspoon of cumin shopping list
  • salt to taste shopping list

How to make it

  • Prepare the red enchilada sauce:
  • 1. Rinse the ancho chiles and the chiles de arbol under cold water and pat dry. Tear open the chiles and remove the seeds and veins. Toast the chiles, the onion, and garlic in a dry pan or comal over medium low heat until fragrant. This should take about five minutes. Keep turning the chiles so that they do not burn.
  • 2. Bring six cups of water to a boil and add all of the chiles, onion, and garlic. Reduce the heat and simmer for fifteen minutes.
  • 3. Transfer the contents of the pan to a blender and add the oregano and cumin. Blend for two minutes until the mixture is very smooth. Place a towel over the top of the blender while blending to protect from any splatters. Be careful because the mixture is very hot.
  • 4. Return the contents of the blender back to the pan by forcing the mixture through a strainer with the back of a spoon to remove the tough bits of chile skin that remain. Don’t skip this step it greatly improves the texture of the finished sauce.
  • 5. Simmer the strained enchilada sauce for 15 minutes to blend the flavors. Add salt to taste.
  • This recipe makes about 4 cups of finished salsa. Store the salsa in the refrigerator for 3 days or in the freezer for one month. The recipe for red enchilada sauce also works really well for chilaquiles.

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  • 22566 2 years ago
    Pick your poison!?
    Does one need an antidote to partake in said recipe?
    Sounds like a mighty fine red sauce to me.
    Thank-you for this dangerous sounding recipe ~ Grin ~
    Kind Regards
    Joyce
    Was this review helpful? Yes Flag

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