Gather the ingredients. Here are some options for you: Your email address will not be published. Okay enough chatting, in a blender we’re going to combine the drained chilis, tomatoes, the onion mixture, and the stock. Warm the chiles on a comal or griddle, or in a dry cast iron skillet. Add the ground beef and cook for 6-8 minutes, breaking up the meat with a spoon. Thank you for sharing. The recipe calls for dried ancho chiles and pasilla chiles. Ingredients to Make Red Enchilada Sauce. You’ll probably have to smoosh it through the sieve using the back of a spoon. Add in salt, garlic powder, cumin, and chili powder and whisk together well. You'll probably have to combine the ingredients in two batches. Cut off the stems and de-seed them, but don’t worry about getting rid of every last seed. If the edges crisp up and start to disintegrate then you’ve crossed into the dreaded Burnt Zone. Well done! Made from dried chilies, onion, garlic and chocolate it is a very simple yet flavorful sauce. This is the homemade enchilada sauce I always come back to. Also keep in mind that there are other ways to reign in the bitter undertones of sauces. In a medium saucepan over medium heat, heat oil. An alternative would be to use a hot, dry skillet to give them a flash roast (15-30 seconds). Great recipe for Mexican red enchilada sauce. And it has so many uses, not just in enchiladas. Take a final taste for seasoning. As you can see, this enchilada sauce … Pour in … Combine and cook 1 minute then fold in the chili powder, cumin and salt giving it a good stir. Taste like tomato sauce, ugh. This homemade enchilada sauce recipe is made with simple pantry ingredients and takes … Dry toast the dried chili peppers (stemmed and seeds removed) in a heated pan over medium heat. Turn off the heat, this enchilada sauce recipe is done. Roughly chop 3 onions and peel 8 garlic cloves. Looks delicious I really do want to try this tonight. Chili sauce is used as a general term for a spicy sauce that can be made of one of a variety of peppers. Bake this at 400F for 10-15 minutes or until the cheese is all gooey and delish. Let this simmer for 30-45 minutes, or until it has reduced down to a velvety consistency. 3/4 cup oil 14 corn tortillas 2 1/2 cups homemade enchilada sauce (or one 28-ounce can or jarred store-bought sauce) 2 1/2 cups shredded cheese (or other fillings like cooked and seasoned ground beef or cooked and shredded chicken) Steps to Make It. But half the world will say it tastes earthy and will crave more of that flavor. This is normal and in fact the longer the sauce sits the thicker this skin becomes. Enchilada sauce also happens to freeze quite well, so I’ve gotten in the habit of making an oversized batch and freezing a few portions. (Are Ancho chilis hot?). Puree until completely smooth. This sauce comes together in under 30 minutes. My hubs and I are strict vegetarian, so I have a question about the “stock.” Would vegetable stock suffice? freshly cracked black pepper. It’s not at all like what you’ll find in Restaurants. For some amazing enchiladas, I add in a little cream cheese in this Mexican green enchiladas recipe. I’ve made Enchiladas lots of times using canned sauce and eaten them even more times in restaurants. . If you like the flavor you can use some of the soaking liquid in your sauces. I am gearing up to use your recipe this weekend. Roast 7-8 plum tomatoes in a 400F oven for 20-30 minutes. Those peeps are good candidates for using the soaking liquid. You will notice that as this sauce sits it will form a “skin” on the surface. I got this recipe from by grmil who was born and raised in Mexico City. Stir until smooth. Pour into pan and add rest of water. This is a must-have recipe that only takes around 10 minutes to prepare. Drench them with the enchilada sauce and give the dish a jiggle so that you get sauce in between the enchiladas. Once roasted, add them to a bowl and cover them with the hottest tap water you’ve got. 1. It will freeze quite well so feel free to throw a few portions in the freezer. Mason jars and Ziplocs are both good options for storing in the freezer. You’re left with 10-12 cups of otherworldly enchilada sauce. Add the taco seasoning, salt and pepper to taste, and … But don’t sweat it if you don’t have any, you can just omit it altogether and you’ll still end up with a good batch. Homemade Enchilada Sauce ~ authentic, classic Mexican flavor with just 10 minutes hands on time. Continue to heat while stirring for several … Before rolling, the tortillas are coated with the sauce and fried in a pan for a few minutes. You want the chiles to soften—do … Add flour and chili powder and stir until fragrant, 1 minute. While the veggies are roasting add the vegetable oil and flour to a saucepan over medium heat. A layered and baked Mexican-inspired casserole is made with corn tortillas, ground turkey meat, and lots of cheese and spicy homemade enchilada sauce. How long will this red enchilada sauce keep? Stirring constantly, slowly add enough of the water to make a thin paste. You might have to use the back of a spoon to push the sauce through the strainer. Leah Maroney. I know a lot of people might say this is not an authentic Mexican enchilada sauce, and no it’s not. Meanwhile, roughly chop up 3 onions and saute them in a dollop of oil over mediumish heat. That’s 8 enchiladas in the above baking dish and 2 cups of enchilada sauce is a good amount for that batch; this will easily feed two hungry people. Check out the recipe step by step video below. Homemade Keto Enchilada Sauce is incredible and goes with so many recipes. Hey Jenna! Warm the … I made the sauce and used 1 cup in a crock pot with 1 pound of boneless pork shoulder, served over rice with , believe it or not, canned pinto beans and the meal was a huge success. We eat a lot of Mexican food at our house, and this super easy Quick Red Enchilada Sauce has become a staple in many of our favorite dishes.. Instructions Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Yum! Red enchilada sauce is a type of Mexican sauce made with spices. It usually tastes a little bitter to me so I tend to not use the soaking liquid in sauces. You can also freeze some of the sauce in Ziploc bags if you want to. I think Mexican oregano works really well in this sauce so keep an eye out for some if you don’t normally stock it.