Authentic Homemade Enchilada Sauce Recipe?
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?
Forum Discussion
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.
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.
