As you know, we love Mexican food! These Enchiladas with Homemade Red Sauce are so much better than ones made with canned enchilada sauce! This sauce is really easy to make, as well! If you are a fan of enchiladas, Check out my Stacked Enchiladas! They are very popular!
Cinco de Mayo is fast approaching. Can you even believe it? Time flies!
Do you use canned enchilada sauce? If you do, you need to try this recipe! It is really easy and the taste is unbelievable! Of course, the other added bonus is that you control ingredients in your meals!! No artificial anything!
The Method Homemade Red Sauce
- Buy a mixture of peppers, I use what I can find. Today I found Chile Arbol and Guajillo. I also use serrano and ancho when I can find them.
- To prepare the enchilada sauce, all you need to do is char the peppers.
- Let peppers cool and char the vegetables in a cast pan, or on the grill.
- Add all of the ingredients to the pan and cook for about 30 minutes.
- When the vegetables are soft and the peppers are reconstituted, process in your blender until smooth.
- I clean the pan in between. Then add a few teaspoons of olive oil to the pan
- Then, strain the sauce through a fine colander.
- Discard the solids.
- Cook it down for another 30-minutes, or so, until it gets nice and thick. That’s all there is to it!
I hope you enjoyed the recipe today for Enchiladas with Homemade Red Enchilada Sauce. Share a photo with me if you make this sauce and give those share buttons a click! Subscribe to my YouTube channel for more instructional videos! Recipe for pork enchiladas is here.
Enjoy! And have fun cooking!
Red Enchilada Sauce on YouTube!
- 3 dried ancho clillies
- 3 dried guajillo or pasilla chillies
- 2 fresh tomatoes
- 1 c crushed tomatoes
- 1 medium onion
- 4 cloves garlic
- 1/2 tsp dried marjoram
- 1/2 tsp dried oregano
- Toast peppers in a dry cast iron pan on both sides, remove and let cool.
- Quarter onion. Peel garlic. Halve tomatoes. Toast the onions, garlic and tomatoes in the same pan.
- Remove to a medium saucepan.
- Once peppers are cool enough to handle. Remove seeds and stem end and place in the saucepan with the onions and tomatoes.
- Add crushed tomatoes , marjoram and oregano. Almost cover the vegetables with water and bring to boil.
- Reduce heat and simmer for 15 minutes or so until the peppers have reconstituted.
- Place the contents in a blender and cover the blender with a kitchen towel, in case it splatters so you won't get burned. Blend on high at least a minute.
- Strain the mixture through a fine mesh sieve to remove the solids. Discard the solids.
- Add a few teaspoons of oil to a frying pan and heat over medium high heat. Add the strained sauce and fry for a few minutes.
- Reduce heat and simmer at least 30 minutes until sauce has thickened and coats the back of spoon.
- Let the sauce sit at least 2 hours for the flavors to mingle.
- The inspiration for this sauce came from the Mexican Food Journal Link below
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