Easy homemade red enchilada sauce made with dried chiles and a few seasonings in the blender.
Keyword enchilada sauce, homemade enchilada sauce
Prep Time 20minutes
Blending time 5minutes
Total Time 25minutes
Author Kelly Wildenhaus
12dried guajillo chiles
4cups boiling water
1small clove garlic
1teaspoonsaltor more to taste
Prepare chiles. Snip off stem ends. Empty out as many seeds as possible, discard seeds. No worries about the seeds, you'll be straining the blended sauce later.
Place chiles in bowl, cover with boiling water and top with a plate. Let reconstitute for about 15 minutes.
Remove chiles from water to blender, reserving soaking liquid. Add garlic, oregano and salt. Add some soaking liquid, about ¼ cup to start. Blend until smooth and thick, adding more soaking liquid as needed, up to about ½ to ¾ cups total. I find ½ cup soaking liquid to be ideal. Taste for salt, adding another ½ teaspoon, if needed.
Pour sauce into fine mesh strainer over a bowl and press through, leaving a small amount of solids behind. Transfer sauce to jar or container and store in refrigerator, or freeze. Makes about 1 cup.
Totally optional: add a very small piece of Mexican chocolate to the blender (preferably Abuelita brand).
Can use a mix of dried chiles, like 8 guajillo, 2 ancho and 1 arbol.
If you make more or double the recipe, watch the amount of soaking liquid you add so it's not too thin/watery and taste for seasonings.