Red Enchilada Sauce

This Red Enchilada Sauce is made with dried New Mexico Chiles and dried California Chiles. Gives the sauce that authentic Mexican taste with just the right amount of heat.

Enchilada sauce is an ingredient I would buy multiples of. Because having the sauce already made and putting enchiladas together is much easier. But then once I found out how easy it is to make the sauce, it’s a no-brainer to start making it myself.

For the sauce, we are going to use New Mexico dry chiles and California dry chiles. By using both chiles it gives the sauce an amazing flavor.

Let’s start making Red Enchilada Sauce

• In a medium pot bring 3-4 cups of water to boil.
• While water is being brought to a boil, begin to remove the stem and seeds from the dried chiles.
• Once the water comes to a boil turn off the heat.
• Place dried chiles in hot water and let them steep for 3-4 minutes until they become soft (time in the water will depend on how dry or soft the chiles are).
• Save the water from the chiles.
• In a blender, place soften chiles, onion, garlic cloves, salt, and one cup of the water from the chiles.
• Blend until well combined and smooth.
• Taste and adjust salt if needed, add more water depending on your desired consistency.

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Red Enchilada Sauce

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• Author: semiscratched
• Total Time: 15 minutes
• Yield: 4 1x

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Description

This Red Enchilada Sauce is made with dried New Mexico Chiles and dried California Chiles. Gives the sauce that authentic Mexican taste with just the right amount of heat.

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Ingredients

Units USM Scale 1x2x3x

• 1 oz or 5 dried New Mexico chiles
• 1 oz or 5 dried California chiles
• 2–3 garlic cloves
• 1/4 medium onion
• 1 teaspoon salt
• 1 cup water (from the water of the steeped chiles)

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Instructions

1. In a medium pot bring 3-4 cups of water to boil.
2. While water is being brought to a boil, begin to remove the stem and seeds from the dried chiles.
3. Once the water comes to a boil turn off the heat.
4. Place dried chiles in hot water and let them steep for 3-4 minutes until they become soft (time in the water will depend on how dry or soft the chiles are).
5. Save the water from the chiles.
6. In a blender, place soften chiles, onion, garlic cloves, salt, and one cup of the water from the chiles.
7. Blend until well combined and smooth.
8. Taste and adjust salt if needed, add more water depending on your desired consistency.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Cuisine: Mexican