Recipe
Enchilada Sauce Recipe
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Regularfoodie / All my dishes 2 months, 2 weeks ago
This version of Red Chili Enchilada Sauce is heartier and a little bit different that the canned stuff, but can be 'tweaked' easily. I don't buy the canned type anymore, as this keeps well in the fridge, too. Be a bit careful preparing, simply beca... More
Prep:10m Cook:30m Servings:6
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 Regularfood |
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Fans
Ingredients
- 6 red chilis (dried), pasillas / anchos, seeds and stem tops removed
- water - boiling, to rehydrate chilis
- 1 clove garlic
- 1/4 small onion (won't need much)
- 1 can chicken broth or water
- oil for sauteing
- 1 tbsp flour
- 3 tbsp tomato paste
- 1/4 tsp sugar
- 1/8 tsp salt, to taste
Directions
- Draw some hot, soapy water in the sink to drop utensils in as you use them.
- Rehydrate chilis by simmering in boiling water, covered, over medium heat - should take about 5 - 10 minutes. Let cool briefly.
- Blend chilis and water into paste (an immersion blender with a deep saucepan or Mason jar here works perfectly) until very smooth. Set aside.
- Puree garlic, onion and some broth or water in whatever container will hold it, to make a loose but smooth paste (use a small chopper or the immersion blender again).
- Heat oil in shallow pan (10" frypan) and add garlic/onion puree and flour; saute gently to cook flour and puree, but don't burn it, about - 7 mins.
- Add in chili puree, stir often and bring to low simmer. Cook gently, stirring often. Stir in tomato paste and sugar, and thin with remaining chicken broth or water. (I tend to use the whole can by the time it's ready.)
- Taste for salt.
- This can be strained if desired - only takes a few minutes, but is worth it.
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bluewaterandsand 2 months, 2 weeks ago said:
Sounds great!
minitindel 2 months, 2 weeks ago said:
VERY NICE
jenniferbyrdez 2 months, 2 weeks ago said:
I'm loving this.
tomkitten 2 months ago said:
Very nice. I like that you suggest having soapy water handy, esp. with those hot peppers. I'm definitely a C.A.Y.C. person. (Clean as you cook)