Enchilada Sauce
 
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A sweet, smoky and slighlty spicy sauce that makes the perfect enchiladas!
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Ingredients
  • 8 large ancho chiles
  • 4 guajillo chiles (or pasilla, whatever is easiest to find)
  • 1 medium white onion
  • 2 roma tomatoes
  • 3 cloves of garlic
  • 1 teaspoon oregano
  • 1 teaspoon marjoram
  • 1 teaspoon hot Mexican chili powder
  • 2 tablespoons canola or vegetable oil
  • 4 cups beef stock*
  • Salt to taste
Instructions
  1. Heat a large, dry cast iron skillet or griddle over medium-high heat. Toast the chiles lightly on all sides until they are just fragrant (but not burned) and softened. Allow the chiles to cool until safe to handle, then pull off the stems, slice them open and remove the ribs and seeds (to reduce the spice level).
  2. While the chiles cool, halve the tomatoes and quarter the onion. Place them on the hot, dry skillet along with the garlic cloves and char until slightly blackened on all sides, turning occasionally (think sizzling fajitas...that's the charred look you're going for).
  3. Once the veggies are charred, add them along with the chiles to a medium stock pot. Cover with the beef stock until just nearly covered (you may not use the full 4 cups, depending on your pan). Simmer over medium-low heat until the chiles are reconstituted, about 10-15 minutes.
  4. Once the chiles have reconstituted, empty the pot into your blender or food processor (work in batches if your blender is on the smaller side) and blend until smooth. Strain the sauce using a fine mesh strainer, pressing as much liquid out of the pulp as possible. Discard anything that remains in the strainer.
  5. Heat 2 tablespoons of vegetable or canola oil in a medium stock pot over medium-high heat until the oil shimmers and is hot. Pour in the strained sauce and "fry" it, stirring constantly as you pour it into the hot oil. Stir for just about 1 minute and then reduce the heat to low and allow the sauce to simmer for 20-30 minutes. Taste and adjust seasonings as needed. Remove the sauce from the heat to cool to room temperature before storing in an airtight jar or container and refrigerating/freezing.
Notes
*Use beef stock if you plan to make beef enchiladas. Otherwise chicken or vegetable stock will work well. If all else fails, you can always use water and amp up your seasonings to taste!
Nutrition Information
Calories: 935 Fat: 41g Saturated fat: 4g Unsaturated fat: 34g Carbohydrates: 123g Sugar: 26g Sodium: 2193mg Fiber: 39g Protein: 43g
Recipe by PurposeFull Life at http://www.lifepurposefull.com/authentic-homemade-enchilada-sauce/