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Authentic Enchilada Sauce
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Spicy enchilada sauce made with roasted chile peppers, customizable with cayenne pepper for extra heat, perfect with chicken or beef stock.
Ingredients:
  • 3 ancho chile peppers
  • 3 pasilla chile peppers
  • Water to cover
  • 2 cloves crushed garlic
  • 1 onion, chopped
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups chicken stock
  • 1 teaspoon dried oregano
  • 0.5 teaspoon ground cumin
  • Salt to taste
Instructions:
  • Preheat oven to 350°F (175°C) for the perfect baking temperature.
  • Roast chile peppers on a baking sheet in the oven until fragrant and slightly toasted.
  • After baking, slice open the chile peppers. Remove seeds and veins, then soak in a bowl of boiling water for 30 minutes. Discard the skins to avoid bitterness, scrape out the pulp, and return it to the reserved water. Set aside for later use.
  • Saute garlic and onion in butter for 5 minutes until onion is tender. Stir in flour, then add stock and thicken. Mix in reserved chile pulp, oregano, and cumin.
  • Puree the mixture in a blender or food processor until silky smooth, then season to perfection with salt.

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