I’m starting this one with a disclaimer. This is by no means a traditional Enchilada sauce, nor is it anything close any crap you’ll find made by nay of the fake Tex-Mex companies that call themselves Mexican food producers. This is recipe I came up with after traveling around Mexico and sampling a ridiculous amount of food. When I came back to the US, I developed this sauce to use not just for Enchiladas, but for steaks, chicken, pulled pork, and the soon to be published “Mexican Lasagna”. You’ll notice there’s not a whole lot of pictures, mostly because, well…it’s that easy. This will make 1 quart:
- 3 c. chicken stock
- 1 c. tomato sauce
- 1 clove garlic, smashed
- 1 tbsp chile powder
- 1 tbsp ground cumin
- 3 oz. dried pasilla or guajillo chiles (your choice, guajillo chiles are generally milder)
- Straight up, doesn’t get any easier than this. Crack open your chiles and shake out the seeds and pull the stems.
- Drop these into a pot with your chicken stock, garlic, cumin and chile powder and steep them on a low heat until they’ve reconstituted. I usually do about 15-20 minutes.
- Add you tomato sauce and bring to a low simmer.
- Transfer everything to a blender and let ‘er rip for about 1 minutes on high. When You’re done your going to pass it through a strainer like this to get any extra seeds or skin out:
Keep it smooth, bro
I like to hold this in a jar or tupperware container until I’m ready to use it. Like I said before it’s very versatile and you can pretty much add it to anything, or use it as a sauce for meats. I like to throw a bit into salsa for an extra kick, or even use it as a starter for making my own chile pepper ketchup (let me know if you want that recipe too).
-Happy Eating,
The Doctor