Enchilada sauce is easy enough to buy in a can at the supermarket, but if you want to go the extra step and make it really special you should make it from home. Whether it’s for enchiladas, chilaquiles, or more, you’ll want to put this enchilada sauce on everything.
Recipe
- Start by cutting out the seeds of a few dried chilies of your choice, whether that is ancho, guajillo, de arbol, something else or a combination.
- Then, put the peppers into a bowl and cover with hot water to rehydrate for 20-30 minutes.
- In the meantime, put 4 tomatoes, an onion, a few garlic cloves, and a spicy pepper of your choice into the oven to broil until they are slightly blackened.
- Rinse off the peppers and add them to a food processor with the veggies. Alternatively, you can use a stick blender. If you need a little liquid to help it along, use water or stock. The soaking liquid will probably be bitter, so taste it first if you want to use it.
- Puree everything and then strain into a pan or pot to cook and thicken.
- Season with salt, cumin, oregano, cayenne or chili flakes, cinnamon, and sugar if it tastes bitter.
- Cook for 20-45 minutes, save it for later or use immediatly!
