Homemade Enchilada Sauce (from Dried Chilis)

Valerie Butler Recipe

By Valerie Butler pepsilluver

Living in Arizona, I have become the white Mexican. I love cooking but one of my Favorite things to cook is mexican food. Soo, it was only a matter of time, before I made my own Enchilada Sauce. This is very good a lot of flavor. I like a thicker enchilada sauce, and this one fills the bill nicely. This is my own personal recipe. Now can it as well.


Recipe Rating:
 1 Rating

Ingredients

8
dried ancho chiles, give or take a few, for heat, you can add 1 or two other types of chiles
2 clove
garlic
1 tsp
mexican oregano
1
onion
1/4 tsp
celery salt
salt to taste
1/2 tsp
cumin
4 1/2 c
water
2 - 3
roma tomatoes
1 Tbsp
knorr beef broth powder, can use alternate type beef broth
Janet Tharpe

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Directions Step-By-Step

1
First you need to take the chiles and remove the seeds. I break them up, as much as necessary to remove the seeds and the stem area. You should also remove most of the veins if not all. When each one is accomplished, throw it into a pot that can accommodate them and the water. When they are all seeded etc. put it on the stove with the water and turn it on to a low heat. Now add the coarsely chopped onion and garlic along with your tomatoes, also coarsely chopped. You are trying to soften chiles but they should also smell good too. This process should take about 5 minutes.

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!
2
NOTE: Sometimes during the blending process I add some beef powder, (bouillon) or chicken powder (bouillon) to the sauce, depending on which kind of meat I will be using it with. I also sometimes add a bit of cocoa for darkening if it is too red, and chili powder, for added flavor. (Cocoa also helps with ridding it of any bitterness, besides making the color a bit richer). Experiment with it, make it yours, if you like.
  • Comments

  • 1-5 of 10
  • user
    sherry clipse sherbearwm - Aug 23, 2011
    if I was to use a store bought sauce, what is a good one to try?
  • user
    Valerie Butler pepsilluver - Aug 23, 2011
    It depends on how hot you want to go. The tried and true has for my house always been Rosarita. But. . . as time went on I wanted something a little thicker and so on. So what I do . . . if not making it, and is why I now make my own, because it gets expensive. I buy multiple types. Love El Pasa, there is another yellow can I like, La Victoria is good, I think the other yellow is Las Campanas. Most of them are good in their own way. I just make a mix to get what I want. 99 cent store is a good one, if you want to make a mix. Comes out a lot cheaper.
  • user
    Valerie Butler pepsilluver - Aug 23, 2011
    OOOOPs El Paso, lol
  • user
    Valerie Butler pepsilluver - Aug 23, 2011
    You know you can also make enchilada sauce from chili powder as well, right. I just haven't posted that recipe yet, as I like to have a picture to show. A lot of chili powders have it on the back, then you improvise to make it to your taste.
  • user
    Debbie Dearth dearth18 - Jan 17, 2012
    Hello Valerie, thank you for sharing all of your recipes, very nice. I was curious, being from the northeast, I'm kind of in the dark on mexican recipes. I know I love the food and would love to start making recipes on my own. My question is now when you speak of using the dried ancho chiles...can this be found in a can or how? See what I mean...lol...And the enchiladas sound fantastic, but is the sauce for them a brown sauce or a red tomatoe sauce? Thanks for your help and I love all of your recipes...Debbie Dearth