Homemade Enchilada Sauce (from Dried Chilis)
Valerie Butler @pepsilluver
- dried ancho chiles, give or take a few, for heat, you can add 1 or two other types of chiles
- 2 clove
- 1 tsp
- mexican oregano
- 1/4 tsp
- celery salt
- salt to taste
- 1/2 tsp
- 4 1/2 c
- 2 - 3
- roma tomatoes
- 1 Tbsp
- knorr beef broth powder, can use alternate type beef broth
When the chiles are softened, you need to in batches put it in your blender and add the cumin, celery salt, beef broth powder and Mexican oregano.
A lot of this is done by taste again, after it is cooking again.
From the blender you will pour it into a wire sieve over a bowl or pot that can handle the amount you are doing. Do this in batches as well. Use a spoon and keep pushing the juice through, till all you have left in there is the pulp. I keep a trash can right there by me for this. I then take the sieve and empty it in the trash.
When all of your sauce is done, pour it into your pan again and cook it at a low heat to blend the spices in. Here is where your taste test comes in and you check the consistency of your sauce.
If it is too thick, you can add some water. If it is too thin, you can add some tomato puree, some tomato paste, or you can do a flour mixture as if you were making gravy. You can always add some chili powder and more cumin and celery salt if it is too mild. The tomato sauce or puree will help also if it is too hot. (*I always use celery salt when using cumin, as cumin seems to suck out the salt, so if you use the cumin always add the celery salt.*)
YOUR SAUCE IS NOW READY FOR USE!