Red Chile or Enchilada Sauce

Total Time
1hr
Prep 15 mins
Cook 45 mins

An authentic Mexican red sauce without the tomatoey taste found in Tex-Mex food. Try it once, and you'll throw rocks at canned sauces. No serving amount is provided, because you can use it in a lot of ways.

Ingredients Nutrition

Directions

  1. Remove stems and seeds from dried chiles, and break chiles into smaller pieces.
  2. Place chiles in a blender cup with garlic, and cover with boiling water. Let stand for 30 minutes to an hour.
  3. In the mean time in a heavy sauce pan use the lard and flour to make a roux, and let cook for a couple of minutes to remove any raw taste.
  4. When the chiles have rehydrated, blend on "liquify' until smooth.
  5. Add to sauce pan with oregano,cumin,and salt. Simmer for 15 minutes.
  6. If you can make this a few hours, or a day, ahead it is even better.
Most Helpful

This is the ONLY way we will make enchilada sauce. We order our red chiles from New Mexico in bulk and make a day of making this sauce. We run our sauce through a sieve after blending for a more smooth consistancy and freeze in 2 cup containers. We use this sauce for everything!

TlLuna September 05, 2007

I have my red chiles shipped in from New Mexico as well and it IS the only way to make red chile sauce! I choose not to put in the cumin. Thanks Doninsd for posting this recipe, you've got this one down pat!

Goose Hollow Farm January 02, 2009