Fresh Enchilada Sauce Recipe
Description
This Fresh Enchilada Sauce serves as a wonderful alternative to traditional tomato-based sauces, offering a unique flavor profile that enhances any Mexican dish. The combination of roasted chilies and aromatic spices creates a robust, spicy sauce that is not only delicious but also incredibly versatile, making it perfect for enchiladas, tacos, or as a flavorful dipping sauce. Learning to make this sauce is undoubtedly worthwhile, as it keeps well in the refrigerator, allowing you to enjoy its delightful taste for leftovers or meal prep throughout the week.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ancho chilies | 3 whole |
| Anaheim chilies | 3 whole |
| Onion | 1 |
| Garlic | 2 cloves |
| All-purpose flour | 4 tablespoons |
| Butter | 4 tablespoons |
| Dried oregano | 3 teaspoons |
| Cumin powder | ½ teaspoon |
| Salt | ½ teaspoon |
| Water | Enough to cover chilies |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 86.7 |
| Total Fat | 5.2 g |
| Saturated Fat | 2.7 g |
| Cholesterol | 12 mg |
| Sodium | 116.9 mg |
| Total Carbohydrates | 8 g |
| Dietary Fiber | 1.6 g |
| Sugars | 1.2 g |
| Protein | 2.6 g |
Total Time
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
Recipe Category
- Sauces
Keywords
- Mexican, Spicy, Quick, Homemade
Instructions
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Roast the Chilies: Preheat your oven to 350°F (175°C). Place the whole ancho and Anaheim chilies on a baking sheet. Roast them in the preheated oven until their delightful aroma fills the kitchen, approximately 15 minutes. This step is essential as it brings out the rich flavors of the chilies.
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Prepare the Peppers: Once roasted, remove the chilies from the oven and allow them to cool slightly. Carefully de-seed and de-vein the peppers, slicing them open to remove the seeds and stems. Place the cleaned chilies into a large pot.
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Boil the Peppers: Add just enough water to the pot to cover the chilies, ensuring they will boil properly. Cover the pot and bring the water to a gentle boil. Allow the peppers to boil for 30 minutes; resist the urge to cut this step short, as the full time is crucial for developing a deep, rich flavor.
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Peel the Peppers: After boiling, remove the chilies from the pot and set them aside to cool until you can handle them. Once cool, take one chili at a time, holding onto one end, and gently rub the pulp side with a fork. This action will help you separate the tender flesh from the skin, which you want to discard, as the skins can impart a bitter taste to your sauce.
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Return to Pot: After you’ve peeled all the chilies, return the flavorful pulp back into the water in the pot. Turn off the heat and let the mixture sit while you prepare the other ingredients.
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Sauté Aromatics: In a separate pan, melt the butter over medium heat. Once melted, add the diced onion and minced garlic. Sauté the mixture until the onion becomes translucent and fragrant, taking care not to let the garlic burn, as this will result in a bitter flavor.
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Thicken the Sauce: Sprinkle the flour into the onion and garlic mixture, stirring continuously to create a roux. Gradually add in the chicken stock (or vegetable stock for a vegetarian option) while continuing to stir until the mixture begins to thicken, forming a smooth, creamy base.
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Combine Ingredients: Once your roux has thickened nicely, add the spices—dried oregano, cumin powder, and salt—followed by the reserved water and chili pulp mixture. Stir everything together to ensure an even distribution of flavors.
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Blend Until Smooth: Using an immersion blender or a standard blender, carefully puree the sauce until it reaches your desired consistency. If you prefer a chunkier sauce, blend it less; for a smoother sauce, blend it thoroughly.
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Serve and Enjoy: Your fresh enchilada sauce is now ready to be served. Use it immediately over enchiladas or tacos, or let it cool completely before storing it in airtight containers in the refrigerator for up to a week.
Note
For those who enjoy a spicier kick, consider adding jalapeño peppers alongside the ancho and Anaheim chilies during the roasting stage. This modification will yield a warmer sauce that complements various Mexican dishes beautifully.
With its depth of flavor and vibrant color, this Fresh Enchilada Sauce will elevate your culinary creations, bringing the authentic taste of Mexico right into your kitchen. Enjoy the process and the delicious results!
