Homemade Enchilada Sauce using Dried Chiles Recipe

Are you tired of store-bought enchilada sauce and want to try something authentic and flavorful? Look no further! This homemade enchilada sauce using dried chiles is a game-changer. It’s easy to make, and the taste is unbeatable. Once you try it, there’s no going back to the canned stuff!

With just a handful of ingredients and a little effort, you can create a rich, smoky, and spicy sauce that will elevate your enchiladas to a whole new level. Say goodbye to bland and hello to amazing! Let’s jump into the details and get you on your way to making the best enchilada sauce you’ve ever had.

• Number of Diners: 4-6 servings
• Difficulty: Easy
• Preparation Time: 30 minutes

Ingredients:

• 3-4 dried guajillo chiles
• 2-3 dried ancho chiles
• 1 can (14 oz) diced tomatoes
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt, to taste
• 2 cups chicken or vegetable broth
• 2 tablespoons vegetable oil

Preparation Steps:

1. Remove the stems and seeds from the dried chiles, then toast them in a dry skillet over medium heat for a couple of minutes until fragrant. Be careful not to burn them.
2. Transfer the toasted chiles to a bowl, cover them with hot water, and let them soak for about 20 minutes or until softened.
3. In a blender, combine the soaked chiles, diced tomatoes, onion, garlic, cumin, oregano, and a pinch of salt. Blend until smooth.
4. Heat the vegetable oil in a saucepan over medium heat. Pour the chile mixture into the saucepan and cook for about 5 minutes, stirring occasionally.
5. Add the broth, bring the mixture to a simmer, and let it cook for another 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
6. Once the sauce reaches the desired consistency, remove it from the heat and let it cool slightly before using it in your favorite enchilada recipe.

Benefits:

By making your own enchilada sauce using dried chiles, you have full control over the ingredients and can customize the flavor to your liking. It’s fresher, more vibrant, and free of preservatives or additives commonly found in commercial sauces. Plus, the aroma and depth of flavor will undoubtedly impress your taste buds and anyone lucky enough to enjoy your homemade enchiladas!

Recommendations and Advice:

When working with dried chiles, be cautious about touching your eyes or face, as the capsaicin in the chiles can cause irritation. Soak the chiles and blend the sauce in a well-ventilated area to avoid inhaling the pungent fumes. Additionally, feel free to adjust the level of spiciness in the sauce by adding more or fewer chiles according to your heat preference.

Curiosities:

The tradition of making enchilada sauce from scratch dates back centuries and varies by region in Mexico. Dried chiles are integral to many traditional Mexican dishes, imparting distinct flavors and colors to the cuisine. Each type of dried chile brings its unique character to the sauce, adding complexity and depth that elevate the overall dining experience.