Authentic Homemade Enchilada Sauce Recipe?

Sport45 wrote:
I'm glad she found what she wanted even if it wasn't what she asked for. ;

I'm sure the "Old Mexican" families used what they had available at the time and the "recipe" changed often. It's kind of like asking for an authentic midwest vegetable stew recipe. What you'll get is a modern interpretation.

I disagree: she did indeed get what she sought. Thank you NYCgrrl :w

Roy&Lynne wrote:
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.

If you don't have a Vitamix (envying UUUUU!:D) a food mill will do the job low tech. Conversely a blender with a less powerful motor could do a credible job if you work in batches. I wonder what would happen if masa harina was used for the roux instead of AP flour? I wuvvvvvv the aroma of oven or stovetop roasted peppers so your recipe reads like a delicious gravy I'll have to give a try.

I'm glad she found what she wanted even if it wasn't what she asked for. ;

I'm sure the "Old Mexican" families used what they had available at the time and the "recipe" changed often. It's kind of like asking for an authentic midwest vegetable stew recipe. What you'll get is a modern interpretation.

NYCgrrl wrote:

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!

NYCgrrl, these are exactly what Herself wanted. Thank you. She tried both recipes made enough to freeze.

To others: Thank you kindly for attempting to help but my wife doesn't want the canned commercial sauces or the Tex-Mex version with flour. She wanted the recipe as the Old Mexican families make it. She has her reasons and the recipes NYCgrrl provided gave her exactly what she wanted.

Not necessarily authentic, but I make some really killer green chili enchiladas with white sauce from this recipe:

http://joyfulmommaskitchen.com/white-chicken-enchiladas/

The ingredients are simple, and doesn't sound too appealing. Half-way through the first time, I'm thinking that this won't turn out too well, but it was really amazing. A favorite in my house. The recipe calls for flour tortillas, but I use corn, which gives it a much more authentic taste. I use a tortilla warmer, so they are pliable and not crack while assembling.

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.

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.

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

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. :)

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