Valerie Butler Recipe

Homemade Enchilada Sauce (from Dried Chilis)

By Valerie Butler pepsilluver


Recipe Rating:

Valerie's Story

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.

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

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.

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10 Comments

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Dec 19, 2013 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN"
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Valerie Butler pepsilluver
Jul 2, 2012
Wow Debbie don't know how I missed your last comment. But I sure hope you enjoyed the items you tried. Dianne I sure hope you enjoy this, we sure do. I also can it. Makes for easy dinners when making enchiladas and trying to do it quickly. This also freezes really well. Just after freezing feel like I always need to add something to it, and sometimes it even heats up the flavor more than you want. Let me know how you liked it, and if it solved the issues you had when you made it prior.
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Dianne Lear Cabamabelle
Jul 2, 2012
I have made my own enchilada sauce from dried chiles before but it always needed some sort of tomato element. I will be trying this soon!
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Debbie Dearth dearth18
Jan 17, 2012
Well thank you kindly for all your help and I'm sure all your food is delicious....Since it is winter and cold her, I'm going to make your chicken potpie recipe this weekend...I love the idea of layering the crust.
I can't wait to get started on the mexicans recipes too...Again, thank you..DD
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Valerie Butler pepsilluver
Jan 17, 2012
Fry's or Kroegers generally as dried ancho chiles across from their mexican food or down the spice isle. Could also be in the produce department. Any grocery store should have them or can get them at no extra cost, they just need to know the need is there. As for the color its almost a brick red. You can make add a bit of water or tomato sauce or puree. Personally I go with the tomato. I am glad you like the recipes. I live in AZ and I have been here since I was in 1st grade? I am now 51 years old. Have tons of experience eating and making it under my belt. I now even sell some of my salsas.