AUTHENTIC DRIED CHILE-PEPITO ENCHILADA SAUCE
- 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)
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
- 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.
More about "authentic dried chile pepito enchilada sauce recipes"
BEST AUTHENTIC ENCHILADA SAUCE - THE DARING GOURMET
5/5 (77)Total Time 50 minsCategory Condiment, SauceCalories 33 per serving
- Start with that all important step: Roasting! Heat a heavy non-stick skillet (I like to use cast iron) over medium-high heat. Don't add any oil. Lay the dried peppers on the skillet and toast them for a minute or two on each, just until they become very fragrant. It's better to under-toast than to over-toast them as they will become very bitter if scorched. Remove and set aside. Next place the onion, garlic and tomatoes on the skillet and toast until lightly browned.
- Remove the stems from the peppers (using gloves if you're using hot peppers), slice the peppers open and remove and discard all of the seeds and the membranes (contrary to popular belief, it's the membranes not the seeds that are hot, the seeds are bitter). Place the peppers in a bowl.Pour the boiling water over the peppers, cover the bowl and let them sit for 20-30 minutes until soft.
- Place the peppers and their liquid along with the onion, tomato, garlic and all remaining ingredients (except for the chocolate if using) in a blender and blend until completely smooth.Note: At this point determine for yourself whether your sauce needs to be strained. I use a Vitamix blender which does an excellent job of blending the sauce to a very smooth puree, so I don't bother straining it.
- Time to cook the sauce: Heat a tablespoon or so of oil to a pot then add red sauce. Simmer it uncovered for about 30 minutes. Add a little more water if you prefer it thinner. The sauce should be the thickness of heavy cream.Optional: For an added flavor touch, add a small piece of semi-sweet chocolate at the end and stir until melted.If the sauce is very bitter, add a touch of brown sugar. SEE NOTE.
HOMEMADE RED ENCHILADA SAUCE RECIPE - CHILI PEPPER MADNESS
Ratings 11Calories 19 per servingCategory Main Course
- Dry toast the dried chili peppers (stemmed and seeds removed) in a heated pan over medium heat. Toast them a couple minutes per side, until they start to puff up slightly.
- Let them soak for 20 minutes, or until they become very soft. Remove them and place them in a blender or food processor.
AUTHENTIC MEXICAN RED ENCHILADA SAUCE - LETTY'S KITCHEN
3.9/5 (30)Total Time 30 minsCategory Component, CondimentCalories 233 per serving
- Warm the chiles on a comal or griddle, or in a dry cast iron skillet. You want the chiles to soften—do not allow them to burn.
- Cut off the stems. (Scissors work well.) Cut a slit in the chiles and tap them over a bowl so the majority of the seeds fall out. Discard the seeds.
- Place the chiles in a bowl and cover with the boiling water. Place a small plate on top to keep them submerged. Set aside for 30 minutes, or longer. (see note)
RED CHILE ENCHILADA SAUCE - SELF PROCLAIMED FOODIE
5/5 (3)Total Time 55 minsCategory Main CourseCalories 188 per serving
- Rinse any dirt off the chile pods. Gently toast dried whole chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side. Be very careful to prevent any burning. Remove the chiles from the skillet immediately. When cool enough to handle, break each chile pod into several pieces and discard stem and seeds. Wearing rubber gloves is highly recommended.
- Heat the chicken broth in a medium sized saucepan with the chiles submerged. Bring to a boil and then reduce heat to low and simmer for about 10 minutes.
- Warm the oil in a large saucepan over medium heat. Add the onion and garlic, and sauté several minutes until the onion is limp. Add the flour and spices and continue to cook until the flour becomes fragrant.
- Combine the chiles, chicken broth, onion, garlic, and spices in the blender and blend until smooth. You may have to do this in several batches.
HOMEMADE ENCHILADA SAUCES FOR NEXT-LEVEL ENCHILADAS ...
AUTHENTIC DRIED CHILE-PEPITO ENCHILADA SAUCE ...
AUTHENTIC DRIED CHILE-PEPITO ENCHILADA SAUCE | PUNCHFORK
SAUCES RECIPE: AUTHENTIC DRIED CHILE-PEPITO ENCHILADA ...
AUTHENTIC DRIED CHILE-PEPITO ENCHILADA SAUCE | RECIPESTY
AUTHENTIC DRIED CHILE-PEPITO ENCHILADA SAUCE – DRSTARVE
AUTHENTIC DRIED CHILE-PEPITO ENCHILADA SAUCE POPULAR RECIPES
AUTHENTIC DRIED CHILE PEPITO ENCHILADA SAUCE RECIPE
AUTHENTIC DRIED CHILE-PEPITO ENCHILADA SAUCE RECIPE
AUTHENTIC DRIED CHILE PEPITO ENCHILADA SAUCE RECIPES
AUTHENTIC DRIED CHILE-PEPITO ENCHILADA SAUCE RECIPE - TEXTCOOK
AUTHENTIC DRIED CHILE-PEPITO ENCHILADA SAUCE RECIPE | THE ...
RECIPE AUTHENTIC DRIED CHILE-PEPITO ENCHILADA SAUCE - ALL ...
AUTHENTIC DRIED CHILE-PEPITO ENCHILADA SAUCE - SAUCE RECIPES
AUTHENTIC DRIED CHILE-PEPITO ENCHILADA SAUCE RECIPE ...
EASY AUTHENTIC DRIED CHILE-PEPITO ENCHILADA SAUCE RECIPE ...
FRESH CHILE DE ARBOL PEPPERS RECIPES
AUTHENTIC DRIED CHILE-PEPITO ENCHILADA SAUCE - 77RECIPES
You'll also love
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)