Deep Enchilada Sauce
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
2 cups
ingredients
- 4 guajillo chilies, dried
- 6 california chilies, dried
- 2 garlic cloves
- 1⁄4 cup onion
- 2 arbol chilies, dried
- 1 1⁄2 cups chicken broth
- 1 teaspoon salt
- 1⁄4 teaspoon Mexican oregano (optional)
- 1⁄2 teaspoon ground cumin (optional)
- 2 teaspoons olives or 2 teaspoons avocado oil
directions
- 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 minute.
- 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.
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RECIPE SUBMITTED BY
Clever Cooking
Henderson, Nevada