I’d been wanting to make my own enchilada sauce for a while now and I had a couple of failed attempts before hitting it out of the park with this one. The best part was trusting my own instincts – I searched in vain, for quite some time, for a recipe I felt was “right” before realizing that the right one would, of course, be the one I made all by myself.
And so it was. It knocked our flippin’ socks off.
Red Enchilada Sauce
- 3 dried New Mexican chiles
- 2 dried ancho chiles
- 2 dried chiles de arbol
- 1 cup chicken stock
- 1 8-ounce can tomato sauce
- 2 large cloves garlic, peeled
- 1/2 tablespoon ground cumin
- 1/2 tablespoon Mexican oregano
- 1/2 tablespoon Kosher salt
- 1/2 teaspoon sugar
Cut the heads off the chiles and shake out all the seeds. Cut the chiles up with a pair of scissors (or rip them by hand) into large pieces.
Heat a large skillet on medium low. Place the dried chile pieces on the skillet to heat, pressing down to blister. Turn the chiles over and heat a few seconds more.
Bring a small pot of water to boil. Place the chiles into a non-reactive bowl and pour enough boiling water into the bowl to cover the chiles. Place a lid over the bowl and allow to sit for at least an hour, to soften the chiles.
Pull the chiles out of the soaking water and place in a blender with the chicken stock, tomato sauce, garlic, cumin, oregano, and salt. Blend until liquefied, about a minute.
This is a smoky, savory, slightly spicy enchilada sauce. Just as I wanted it.