Authentic Homemade Enchilada Sauce Recipe?

My wife's family are quite authentic and they all use Old El Paso. Only the enchilada sauce though. When it comes to salsa they make their own. From what I hear Old El Paso cans are very common debris all over Mexico. ;-)

Thank you but herself wants to make her own homemade enchilada sauce with an authentic recipe such as you find passed down through families from Old Mexico. Anyone have one?

magnusfide wrote:
Herself wants to make her own enchilada sauce with an authentic recipe such as you find passed down through families from Old Mexico. Anyone have one?

Here are two different styles :

Ancho-Guaajillo Chile Sauce

Serious Eat adapted from Rick Bayliss

and

a tomatillo based enchilada sauce also from Mr. Bayless

http://www.cookstr.com/recipes/tomatillo-sauced-enchiladas-with-spinach-and-mushrooms

HTH!

Thanks much- I've printed these out for her experiment. She's going to freeze it in recipe size quantities :c

magnusfide wrote:
Thanks much- I've printed these out for her experiment. She's going to freeze it in recipe size quantities :c

Smart both of youse!:C

NYCgrrl wrote:

magnusfide wrote:
Thanks much- I've printed these out for her experiment. She's going to freeze it in recipe size quantities :c

Smart both of youse!:C

:W

Yourself and herself might have better luck if you search the internet for enchilada gravy, rather than sauce.

At least that's what it was called when Iself was growing up. :)

Sport45 wrote:
Yourself and herself might have better luck if you search the internet for enchilada gravy, rather than sauce.

At least that's what it was called when Iself was growing up. :)

Thank you but enchilada gravy is the Tex Mex version that uses flour. We are looking at recipes from authentic Old Mexico or Mexico Viejo y Autentico.
:c

Here is the recipe I used for last Christmas, but I must warn you, you need a REALLY GOOD blender like a Vitamix to make it smooth.
15 large dried chilies (such as Anaheim, New Mexico, California, or pasilla)
4 -5 garlic cloves
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons all-purpose flour
2 teaspoons olive oil or 2 teaspoons melted shortening
Remove stems and seeds from dried chili peppers.
Place peppers in a single layer on a baking sheet.
Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).
Add garlic, cumin and salt.
Cover and blend until smooth.
In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.
Carefully stir in blended chili mixture.
Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness) Use this sauce for traditional tamales, recipe #15286.
Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands thoroughly with soap and water to remove all of the chili oils.

Lots of good ideas above, but some of the canned enchilada sauces from Mexico are outstanding. Make sure you get a brand like Herdez or others that are imported from Mexico. Herdez makes a Red and a Green enchilada sauce and both are excellent.