Authentic Dried Chile Pepito Enchilada Sauce Recipes

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AUTHENTIC DRIED CHILE-PEPITO ENCHILADA SAUCE



Authentic Dried Chile-Pepito Enchilada Sauce image

Real enchilada sauce made from dried chiles and optional ground pumpkin seeds, rich with indigenous flavors. Use in any traditional enchilada recipe.

Provided by shoshi

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

6 cups water
12 whole dried ancho chiles
1 onion, coarsely chopped
4 large cloves garlic, lightly crushed
1 teaspoon ground cumin
salt to taste
1 tablespoon agave syrup, or to taste
1 tablespoon lemon juice, or to taste
4 fresh chile de arbol peppers, chopped (wear gloves)
⅔ cup hulled green pumpkin seeds
1 teaspoon dried Mexican oregano
2 roma (plum) tomatoes, seeded and chopped

Steps:

  • Bring the water to a boil, and set aside. Rinse and pat the ancho chiles dry, then tear out the stems and cores, and tear open the chiles. Scrape out seeds and veins, leaving the flesh intact. Tear the chiles into 1- to 2-inch pieces.
  • Place the ancho pieces, onion, and garlic into a dry cast-iron skillet over medium-high heat, and toast, stirring constantly, until the chiles are fragrant and show browned spots, about 5 minutes. In a small separate skillet over medium heat, toast the ground cumin just until fragrant, 30 seconds to 1 minute. Watch carefully, the cumin will burn easily. Pour the toasted cumin into the skillet with the ancho mixture; pour in the hot water.
  • Bring the mixture to a boil, then reduce heat to a simmer and cook until the ancho peppers are rehydrated and moist and the mixture is reduced, about 15 minutes. Season to taste with salt, agave syrup, and lemon juice. Remove from heat and let cool for about 15 minutes.
  • Pour the ancho mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Stop the blender after about 30 seconds, and add the chile de arbol peppers, pumpkin seeds, oregano, and roma tomatoes. Puree in batches if needed until smooth and thickened.
  • Return the blended sauce to the cast-iron skillet, bring to a boil, and reduce heat to a simmer. Cook, stirring often, for about 15 more minutes to blend flavors.

Nutrition Facts : Calories 113.6 calories, Carbohydrate 15.8 g, Fat 5 g, Fiber 4.8 g, Protein 4.7 g, SaturatedFat 0.8 g, Sodium 15.2 mg, Sugar 2.5 g

HOMEMADE ENCHILADA SAUCE (FROM DRIED CHILIS)



Homemade Enchilada Sauce (from Dried Chilis) image

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...

Provided by Valerie Butler

Number Of Ingredients 10

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

Steps:

  • 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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Top Asked Questions

What is enchilada sauce made out of?
This authentic enchilada sauce recipe is made with real whole dried chiles and a small piece of Mexican chocolate. Perfect for enchiladas, tacos and more! In a large bowl, add dried chiles and hot water. (If you're very sensitive to spicy food, you can also remove the seeds from the dried chiles, if desired.)
How do you make authentic Mexican Red enchilada sauce?
How to Make An Authentic Mexican Red Enchilada Sauce. Ingredients. 8 ancho chiles (mild fruity dried chili pods) 4 pasilla chiles (mild fruity dried chili pods) 1 medium onion quartered. 2 plum tomatoes. 3 cloves of garlic. 1/2 teaspoon Mexican oregano.
How do you cook dried chiles for enchiladas?
Perfect for enchiladas, tacos and more! In a large bowl, add dried chiles and hot water. (If you're very sensitive to spicy food, you can also remove the seeds from the dried chiles, if desired.) Cover bowl with a large plate or plastic wrap and let the chiles soak on the counter for 20 minutes.
Is enchilada sauce gluten free?
This authentic enchilada sauce recipe is made with real whole dried chiles and a small piece of Mexican chocolate. Perfect for enchiladas, tacos and more! (gluten free, low carb, paleo, vegan, vegetarian)

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