Enchilada Sauce
This recipe for enchilada sauce is so good sometimes I think I could drink it! After years of searching, I've finally found this perfect recipe for GOOD enchilada sauce. And now I'm sharing it with you.
Equipment
- blender
- stove top or hot plate
Ingredients
- 4 whole Guajillo chilies dried
- 6 whole California chilies dried
- 2 cloves garlic
- 1/4 cup onion coarsely chopped
- 1-3 whole Arbol chilies dried, for heat
- 1.5 cups chicken broth or water
- 1 tsp salt more to taste
- 1/4 tsp Mexican oregano optional
- 1/2 tsp ground cumin optional
- 2 tsp olive or avocado oil
Instructions
- Clean, seed and devein chilies. Cover with water and bring to a boil in a large saucepan.
- Turn off heat and place a heavy plate on top of the chilies to keep them submerged in the hot water. Let steam for at least 15 min until the chilies are very soft.
- Remove chilies from water and place in a blender. Add garlic, onion, arbol chilies, chicken broth or water and spices. Blend on high for 5 min.
- In saucepan, heat oil. Add in enchilada sauce and simmer for a few minutes to remove the bitterness of the chilies (sometimes I omit this step, also with good results).
- Taste for salt and add more as necessary. Use the sauce right away or transfer to an airtight container and refrigerate for up to 7 days.