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Red Enchilada Sauce

Red Enchilada Sauce Recipe

Homemade Red Enchilada Sauce Recipe- For The Best Enchilada Experience
Prep Time 10 mins
Cook Time 12 mins
Course Dessert
Cuisine Mexican
Servings 5 Enchiladas
Calories 65 kcal

Ingredients
  

  • 5 Ancho Chilies
  • ½ Onion (medium)
  • 2 pasilla Chilies
  • 1 plum Tomatoes
  • 1 cloves Garlic
  • tsp Oregano
  • 1 tsp cooking Oil
  • Salt to taste
  • tsp Marjoram

Instructions
 

  • Use a hot pan to toast the chilies until fragrant.
  • Remove the skin of chilies, and then remove their seeds.
  • Put the chopped onion, tomato, and garlic in a pan with some olive oil. Turn on high heat until they become charred bits of yummy goodness.
  • Place the chilies, onion, tomatoes and garlic in a pot with just enough water until they are almost covered. Add oregano and marjoram for flavor.
  • Boil the soup for a few minutes, then simmer it on low heat.
  • Simmer the ingredients for 15 minutes to reconstitute their flavors and soften them.
  • Blend together the desired chilies, onion, tomatoes, garlic and oregano to create a salsa. This is usually done by combining all ingredients in an electric blender or food processor until smooth; this should only take about one minute.
  • Add some water to blend. Add more if necessary, but only little by little. Blend in two batches and stop when you’re done
  • To make a delicious sauce, heat oil in the pan and then add strained mixture. Fry for 3 minutes on medium-high to cook out some of those raw garlic flavors before reducing the temperature. Simmer it for 30 more minutes until you get that thick texture we all love.
  • After you add salt to your sauce, allow it for at least 2 hours so that the flavors meld. Then heat up and serve.

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Keyword Red Enchilada Sauce Recipe