Abuela's Secret: Authentic Red Enchilada Sauce

Abuela's Secret: Authentic Red Enchilada Sauce (Forget the Jar!)

Ever get that craving for proper mexican food? honestly, shop-bought enchilada sauce just doesn't cut it, does it? so, let's get cracking on this authentic mexican enchilada sauce recipe ! it is so much tastier than the bottled one from asda.

This recipe is inspired by traditional mexican cooking, full of rich, smoky flavor. it's a medium-difficulty recipe, taking about 50 minutes total.

It makes around 3 cups, enough for loads of homemade enchiladas . get ready to share, or just freeze what you don't need!

Why This Traditional Enchilada Sauce Rocks

This sauce is packed with flavour from dried chilies, offering a much healthier alternative to processed sauces. honestly, it’s the perfect sauce for a family fiesta or a casual tuesday night.

This authentic mexican enchilada sauce is proper lush, and that's what makes it special!

Key Ingredients: Your Ticket to Enchiladas Mexicanas

To create this authentic red enchilada sauce , you'll need a few key players. first, you'll need 8 oz of guajillo chilies and 4 oz of ancho chilies .

Next, your herbs and spices, like cumin and corriander. don't worry, this easy enchilada sauce recipe is easy to adjust to your preference.

Abuela's Secret: Authentic Red Enchilada Sauce Recipe Card

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Preparation time:20 Mins

Cooking time:30 Mins

Servings:3 cups

Ingredients:

• 8 oz (225g) dried guajillo chilies, stemmed and seeded
• 4 oz (115g) dried ancho chilies, stemmed and seeded
• 2 tablespoons vegetable oil
• 1 medium white onion, roughly chopped (about 1 cup, 150g)
• 4 cloves garlic, minced (about 1 tablespoon, 15g)
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cinnamon
• 1/2 teaspoon chili powder (optional, for extra heat)
• 4 cups (950ml) chicken broth
• 2 tablespoons all-purpose flour
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• Salt to taste (approximately 1-2 teaspoons)
• Black pepper to taste (approximately 1/4 - 1/2 teaspoon)

Instructions:

• Remove stems and seeds from dried chilies. Toast chilies in a dry skillet for a couple of minutes per side, until fragrant. Careful not to burn them! Place toasted chilies in a bowl and cover with very hot water. Let steep for at least 30 minutes, or until softened.
• Heat oil in a large saucepan over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Stir in oregano, cumin, coriander, cloves, cinnamon, and chili powder (if using). Cook for 30 seconds.
• Drain the rehydrated chilies, reserving 1 cup of the soaking liquid. Add the softened chilies to a blender or food processor along with the sautéed aromatics, reserved chili soaking liquid, and chicken broth. Blend until completely smooth.
• Pour the blended sauce through a fine-mesh sieve (or cheesecloth-lined colander) into the saucepan, discarding solids. This step is optional but results in a smoother sauce. Whisk in the flour. Bring the sauce to a simmer over medium heat. Reduce heat to low and simmer for 20-25 minutes, or until thickened to your desired consistency, stirring occasionally to prevent sticking.
• Stir in apple cider vinegar, and sugar. Season with salt and pepper to taste. Simmer for another 5 minutes to allow flavors to meld.

Nutrition Facts

Calories:50-70

Fat:3-5g

Fiber:1-2g

Recipe Info

Category:Sauce

Cuisine:Mexican

Step-by-Step: Making the Magic Happen

First, rehydrate the chilies, then sauté aromatics, blend until smooth, cook and season. It's a pretty easy Red Chile Sauce Recipe , trust me.

Quick Hint: Toasting those Chilies

Toasting the dried chilies is crucial to unlocking the full depth of their flavor. just be careful not to burn them – a couple of minutes per side in a dry skillet will do the trick.

Seasoning: The Key to Success

Don't be afraid to taste and adjust the seasoning! this is where you can really make the sauce your own.

Add a splash of apple cider vinegar for brightness. this best sauce for enchiladas is worth a shot.

Ingredients & Equipment: Let's Get This Show on the Road!

Alright, let's chat ingredients for this killer authentic mexican enchilada sauce recipe . trust me, ditching the jar is totally worth it.

Once you taste the difference, you'll never go back. we're aiming for an authentic red enchilada sauce that'll blow your socks off.

Main Ingredients: The Heart of the Matter

Here's the lowdown on what you'll need. Don't skimp on quality; it makes a world of difference.

• Dried Guajillo Chilies: 8 oz (225g). Look for pliable, not brittle chilies.
• Dried Ancho Chilies: 4 oz (115g). Similar to guajillo, flexible and not broken.
• Vegetable Oil: 2 tablespoons . Any neutral oil will do.
• White Onion: 1 medium (about 1 cup, 150g), roughly chopped.
• Garlic: 4 cloves (about 1 tablespoon, 15g), minced.
• Dried Oregano: 1 teaspoon . Mexican oregano is best, if you can find it.
• Ground Cumin: 1/2 teaspoon . Adds that classic Mexican flavour.
• Ground Coriander: 1/4 teaspoon . A subtle citrusy note.
• Ground Cloves: 1/4 teaspoon . A pinch goes a long way!
• Cinnamon: 1/4 teaspoon . Yep, it sounds weird, but trust me.
• Chili Powder: 1/2 teaspoon (optional, for extra heat). Use your favorite blend.
• Chicken Broth: 4 cups (950ml). Veggie broth works for a vegan Homemade Enchiladas version.
• All-Purpose Flour: 2 tablespoons . This thickens the Red Chile Sauce Recipe .
• Apple Cider Vinegar: 1 tablespoon . Adds a nice tang.
• Sugar: 1 teaspoon . Balances the flavours.
• Salt: To taste (approximately 1-2 teaspoons). Season generously.
• Black Pepper: To taste (approximately 1/4 - 1/2 teaspoon). Freshly ground is always better.

Honestly, finding the right chilies can be a mission. Check out your local Mexican market or even online. They are the base of what makes the best sauce for enchiladas !

Seasoning Notes: The Secret Sauce

Spice combos are where the magic happens! cumin, oregano, and a touch of cinnamon? boom. perfection. if you are looking for a guajillo chili sauce recipe , you have arrived at the right spot.

Don't be afraid to experiment. a pinch of smoked paprika adds a smoky depth. no oregano? marjoram can sub in a pinch.

Need a kick? add a dash of cayenne pepper. remember to taste often!

Equipment Needed: Keep it Simple

You really don't need fancy gadgets for this.

• Large Saucepan or Dutch Oven . This is a must.
• Blender or Food Processor . Vitamix is not needed, mate!
• Fine-Mesh Sieve (optional). This makes your sauce super smooth. Cheesecloth works too!
• Measuring Cups and Spoons . Get the measurements right.

A good old wooden spoon is your best friend. no sieve? no worries, just skip the straining. it'll still taste amazing.

And that's it. this easy enchilada sauce recipe is not only easy but also uses the minimal of equipment. let's move on to the next stage to make the most traditional enchilada sauce !

Abuela's Secret: Authentic Red Enchilada Sauce (Forget the Jar!)

Honestly, who needs the jarred stuff? my grandma, abuela elena, always said, "if you want authentic mexican enchilada sauce , you gotta make it yourself!" this is her recipe, tweaked just a bit.

Get ready for a red chile sauce recipe that’ll blow your socks off!

Prep Like a Pro

• Essential mise en place: Stem and seed 8 oz (225g) dried guajillo chilies and 4 oz (115g) dried ancho chilies . Chop 1 medium white onion and mince 4 cloves of garlic. Get your spices ready: 1 tsp dried oregano, 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp cloves, 1/4 tsp cinnamon , and optionally 1/2 tsp chili powder . Have your 4 cups (950ml) chicken broth and 2 tbsp flour ready.
• Time-saving tips: Rehydrate the chilies while you prep everything else. Two birds, one stone, innit?
• Safety: Don't burn the chilies when you toast them. That's a one-way ticket to bitter sauce!

Making Magic: Step-by-Step

1. Rehydrate. Toast the chilies in a dry pan for 2 minutes per side. Soak in hot water for 30 minutes .
2. Sauté. Cook the onion in 2 tbsp of oil for 5 minutes . Add garlic and cook for 1 minute . Chuck in spices and cook for 30 seconds .
3. Blend. Drain chilies, keep 1 cup of the soaking liquid. Blend with the sautéed stuff and broth until smooth.
4. Simmer. Strain the sauce (optional, but do it ). Whisk in 2 tbsp flour . Simmer for 20- 25 minutes until thick.
5. Season. Stir in 1 tbsp apple cider vinegar, 1 tsp sugar , and season with salt and pepper. Simmer for 5 more minutes.

Pro Tips for Authentic Mexican Enchiladas

• Avoid the Bitter Burn: Toasting chilies is crucial, but watch them like a hawk! Burnt chilies make for a sad Guajillo Chili Sauce Recipe.

• Make-Ahead Magic: This Easy Enchilada Sauce Recipe keeps for 3 days in the fridge. Boom, enchilada night sorted!

• Authentic Red Enchilada Sauce should taste divine, not like burnt rubber.

So, there you have it! your traditional enchilada sauce journey is about to begin. this isn't just a recipe; it's a hug from abuela elena.

Get cooking, and enjoy! and if you need a quick enchilada sauce , this recipe can be a solution!

Recipe Notes: Elevate Your Authentic Mexican Enchilada Sauce Experience

Right, so you've got the authentic mexican enchilada sauce recipe , fantastic! now, let's talk about making it your own .

I'm not just giving you a recipe; i'm giving you a starting point. this ain't just some easy enchilada sauce recipe , it's your sauce.

Serving Suggestions: From Plate to Palate

Honestly, presentation matters. A simple drizzle of crema and some crumbled queso fresco will do wonders. You know, plating can elevate even the simplest dishes.

And what goes with a fantastic authentic red enchilada sauce ? some mexican rice and refried beans, obviously. or, why not try a refreshing cucumber and lime salad? for drinks, a classic margarita or even a chilled mexican beer always hits the spot.

Storage Tips: Keeping the Flavour Alive

Right, let's talk about leftovers. This homemade enchiladas sauce keeps beautifully in the fridge for up to 4 days. Just bung it in an airtight container.

Freezing? absolutely! freeze in portion-sized containers for up to 3 months. then, when you need it, just thaw it overnight in the fridge.

Reheating is a breeze – just gently heat on the hob, stirring occasionally until heated through. never just chuck it in the microwave.

Variations: Putting Your Spin on It

Want a bit of a kick? throw in a chipotle pepper or two for a smoky vibe. for a milder flavour, try using new mexico chilies instead of guajillo.

If you can't find those, ancho will do in a pinch. if you don't want to use guajillo chili sauce recipe, then you may want to use a substitute for your best sauce for enchiladas but just bear in mind that taste will change.

Got a vegetarian mate coming over? Use vegetable stock instead of chicken stock. Easy peasy! You can also swap out the flour for cornstarch for a gluten-free traditional enchilada sauce .

Nutrition Basics: Goodness in Every Bite

Let's break it down, like. This authentic mexican enchilada sauce is relatively low in calories. It's got some good fibre from the chilies. Plus, those chilies are packed with antioxidants.

One serving is around 60 calories, containing 2g of protein. and 6g of carbs, honestly? not bad at all! this is a cracking good source of vitamins, specially a and c, and minerals, namely iron and potasium.

There you have it! a bit of guidance to make that sauce even better, and more importantly yours . get cooking and make some proper enchiladas mexicanas .

Don't be afraid to experiment. you got this!