Homemade Authentic Mexican Red Enchilada Sauce Recipe.
Ingredients For Authentic Mexican Enchilada Sauce
- Dried New Mexico Chilis
- Water
- Tomato Paste
- Garlic
- Cumin
- Salt
- Oregano
- Beef Bouillon
- Canola or Corn Oil
When shopping for dried chilis I look for rich color and texture.
How to Make Enchilada Sauce
Your blender will need to be strong enough to liquefy your Enchilada Sauce ingredients. A mesh strainer is optional but to really remove any leftover skins in the sauce I feel it is necessary. If there are a lot of chili skin bits clogging your colander then take a rubber spatula and press the sauce threw the colander holes.
How to Store Leftover Enchilada Sauce
I save my leftover red enchilada chili sauce for other recipes like my breakfast burritos, tamales, nachos, and tacos.
To store leftover Enchilada Sauce place the sauce in an airtight container and refrigerate. It will stay good for up to 4 days.
You can also freeze it. Pour sauce into a freezer bag and place it in your freezer.
Do not store it in a plastic container. The sauce will stain the container.
More Recipes
- Red Chili Sauce for Tamales
- Instant Pot Tamales
Authentic Enchilada Sauce
Authentic Mexican Enchilada Sauce Recipe.
Ingredients
- 15 dried New Mexico Chilis, stems and seeds removed.
- 5 cups Water
- 6 oz. Tomato Paste
- 3 cloves Garlic
- 2 tsp Ground Cumin
- 1 tsp Salt
- 2 tsp Dried Oregano
- 5 tsp Better than Bouillon Beef Base
- 1/4 cup Corn Oil
Instructions
- Remove stems and seeds from peppers. Place chile peppers on a baking sheet and bake for 1 to 2 minutes at 275F. Avoid burning.
- Remove peppers from the oven and place them in a pot with 5 cups of hot water (not boiling) and allow them to soak for 30 minutes. Save soaking water.
- Transfer the peppers and soaking water to a blender. Add tomato sauce, garlic, cumin, salt, oregano, beef bouillion, and corn oil: blend until smooth.
- Strain enchilada sauce through a colander to remove any bits of pepper skin.
- Transfer the sauce to a saucepan and heat through.
Notes
Be careful not to burn the peppers in the oven. It will make your sauce too bitter to eat.
