Sometimes homemade is just best. That is definitely the case for enchilada sauce. The key to a delicious red enchilada sauce is fresh vegetables, dried chilies, chipotle peppers, lots of garlic, cumin, chili powder, and salt. Haha. I know that’s the entire recipe but it’s the best. Who wants water and spices? Nobody. That’s basically what canned enchilada sauce is.
I’ve been using this recipe for years now although I recently incorporated chipotle peppers to the recipe because chipotle peppers are delicious and so is the adobo sauce. You can spin this any way you’d like but make sure to use everything fresh. Nothing beats fresh and homemade.
Try these delicious Shredded Beef Enchiladas
- 7 dried Guajillo chilies or Ancho chilies
- 2 chipotle peppers
- 2 white onions
- 2 large tomatoes
- 5 garlic cloves
- 1 tsp cumin
- 1 tsp chili
- 4 cups water
- salt and pepper to taste
- Place the dried chilies in a bowl and cover with boiling water for 15 minutes.
- In a large skillet with some oil over high heat, cook the onions tomatoes, and garlic until softened, season with salt and pepper.
- Remove the stems and seeds from the dried chilies and chipotle peppers.
- Add the softened dried chilies and chipotle peppers to the onion mixture.
- Cook for an additional 5 minutes.
- Let the chili and onion mixture cool a couple of minutes before blending.
- Add the water and blend until completely smooth.
- Pass the mixture through a sieve and only keep the thin liquid.
- Place the enchilada sauce into a skillet and season it with salt and cumin.
- Simmer the enchilada sauce for about 10 minutes over low heat.