Authentic Red Enchilada Sauce
Homemade enchilada sauce beats canned every time. Period. If you have never made it from scratch, you should give this authentic Mexican recipe a try. It is much easier to make than you may think and the results are phenomenal. See the recipe.
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- 1
Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side)
- 2
Allow chiles to cool and then remove stems, seeds and veins.
- 3
Char the onion, tomatoes and garlic in a hot pan.
- 4
Place the chiles, onion, tomatoes, garlic oregano and marjoram in a pot with just enough water until the ingredients are almost covered.
- 5
Bring to a boil and then reduce the heat to low.
- 6
Simmer for 15 minutes to reconstitute the chiles and soften the veggies.
- 7
Blend the chiles, onion, tomatoes, garlic, oregano marjoram and the soaking water until smooth. It usually takes about a minute.
- 8
Add water little by little if necessary to blend. You may have to blend in two batches
- 9
Strain the mixture.
- 10
Add two tablespoons of cooking oil to a hot pan add the strained sauce to fry it.
- 11
Reduce the heat and simmer for 30 minutes until the sauce has thickened.
- 12
Add salt to taste.
- 13
Allow the sauce to sit for at least 2 hours so that the flavours meld.
- 14
Warm the sauce before serving.