Enchilada Sauce – Red Chile Sauce. Chili powder: As in, the classic American* chili powder, such as this. This is the main seasoning in this simple sauce, so I recommend. For the best red enchilada sauce there are some important steps you need to take and several ingredients you need to use and avoid: Use dried whole peppers, not ground chili powder.
Enchilada sauce is so easy to make! This red enchilada sauce recipe comes together in ten minutes. I tried sauce without any tomato ingredients, and it didn't taste quite like the enchilada sauce I grew up eating, or the sauce at my favorite Mexican restaurants. You can cook Enchilada Sauce – Red Chile Sauce using 9 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Enchilada Sauce – Red Chile Sauce
- Prepare 8 oz of (1/2lb) dried red chile (New Mexico, California, guajillo, etc.).
- You need 1/2 cup of onion (chopped).
- It’s 8 clove of garlic.
- Prepare 2 tsp of ground cumin.
- It’s 1 tsp of ground coriander seeds.
- It’s 1 tsp of oregano.
- You need 4 cup of reserved chile water (see below).
- You need 1/2 tsp of pepper.
- You need 2 1/2 tsp of salt (or more to taste).
Tomato sauce is simmered with sauteed onion, salsa, and herbs, including cumin and oregano in this enchiladas recipe. Heat the oil in a large saucepan over medium heat. Add the onion, oregano, chili powder, basil. If making homemade enchilada sauce, simmer the sauce first.
Enchilada Sauce – Red Chile Sauce instructions
- Clean the dried chiles by cutting off the stem and removing the seeds inside..
- Boil the chiles in enough water to cover for 10 minutes or until softened. Reserve 4 cups of the water used to boil the chiles and set to the side for the next step..
- Transfer the chiles to a blender, along with the onion, garlic, spices and 2 cups of the chile water. Blend until smooth..
- Place the blended sauce in a colander over a large bowl. Use a spoon to help pass the blended chile sauce through the colander. Once all of the sauce has passed through, place the leftover chile paste in the blender with the remaining 2 cups of chile water and re-blend..
- Repeat the straining process through the colander once more. Add salt and pepper to taste..
- The strained sauce is ready to use or can be refrigerated or frozen for later use. Enjoy!.
Heating the chili powders and cayenne in a little oil first will help release the flavor of the chiles. Garnish the chicken enchiladas with plenty of chopped red onion, fresh cilantro, shredded iceberg lettuce, sour cream, and guacamole. Have you ever been asked the question, "Red or Green"? If you've ever dined in a New Mexican restaurant, you know what I am talking about. The question is asking whether you want your enchiladas, stuffed sopapillas or burritos smothered in red chile sauce or green chile sauce.