Authentic Enchilada Sauce
A Flavorful Journey to Mexico
Mexico is a country that is renowned for its diverse cuisine, and one dish
that has captured the hearts and taste buds of people around the world is the enchilada. This traditional Mexican dish is made from corn tortillas that are stuffed with various ingredients, folded in half or rolled up, and then covered with a chili sauce. Although the basic ingredients are the same, each region of Mexico has its own unique take on this delicious dish.
Elevate Your Enchilada Game with These Delicious Recipes
While there are countless variations of this dish, the secret to authentic
enchiladas lies in the sauce, and if you want to experience the true flavor of Mexico, you need to make them from scratch. Store-bought sauces can never match the flavor and freshness of a homemade sauce. Below are our recipes for two delicious enchilada sauces, with and without tomatoes, that will take your enchiladas to the next level and leave your taste buds dancing.
The Basics of Authentic Enchiladas
Before we dive into the sauce, let's go over the basics of making authentic enchiladas. First, you'll need to make the filling. The most common fillings for enchiladas are shredded chicken or beef, but you can also use cheese, beans, or vegetables. Season the filling with salt, pepper, and your favorite spices.
Next, you'll need to make the tortillas. You can either buy pre-made tortillas or make your own from scratch. If you decide to make your own, here's a simple recipe:
Ingredients
- 2 cups of masa harina
- 1 1/2 cups of warm water
- 1/2 tsp of salt
Instructions
In a large bowl, mix together the masa harina and salt.
Slowly add the warm water and mix until a dough forms.
Knead the dough for a few minutes until it becomes smooth.
Let rest for 20—30 minutes.
Divide the dough into 16 small balls and flatten them into tortillas using a tortilla press or a rolling pin.
Cook the tortillas on a hot, dry skillet or griddle for about 30 seconds on each side.
Once you have your filling and tortillas ready, it's time to assemble the enchiladas. Dip each warm tortilla in the sauce, place on a plate, add the warm filling, a little sauce, and fold it in half. Top the enchiladas with more warm sauce and cheese. If desired, bake in a 350ºF oven until the cheese is melted and bubbly.
Red Enchilada Sauce Recipe (no tomatoes):
It makes about 2 cups of sauce.
Ingredients
- 2 dried ancho chiles
- 8 dried guajillo chiles
- 2 dried arbol chiles, for spice
- ½ onion, chopped
- 2 garlic cloves, minced
- ½ tsp cinnamon
- 1 tsp cumin
- 1 tsp Mexican oregano (crushed with fingertips)
- 2 cups chicken or vegetable stock
- 2 tbsp avocado oil
- Salt and pepper to taste
Instructions
Remove the stems and seeds from the chiles and toast them in a dry pan over medium heat until fragrant.
Place the chilies in a suitable bowl and cover with very hot water to rehydrate, about 20-30 minutes.
Add the chiles, onion, garlic, cumin, oregano, and stock to a blender and blend until smooth.
Pass the sauce through a fine-mesh strainer to remove any small pieces of chili.
Heat the oil in a saucepan over medium heat and add the blended sauce.
Simmer for 10-15 minutes until the sauce has thickened and the flavors have melded together.
Season with salt and pepper to taste.
Red Enchilada Sauce Recipe (with tomatoes):
It makes about 3 cups of sauce.
Ingredients
- 2 14.5 oz can fire-roasted diced tomatoes
- 8 dried guajillo chiles
- 2 dried arbol chiles, for spice (or more)
- ½ onion, chopped
- 2 garlic cloves, minced
- 1 tsp cumin
- ½ tsp cinnamon
- 1 tsp Mexican oregano (crushed with fingertips)
- 1 cup chicken or vegetable stock
- ½ cup reserved soaking liquid (if not bitter)
- 2 tbsp avocado oil
- Salt and pepper to taste
Instructions
Remove the stems and seeds from the chiles and toast them in a dry pan over medium heat until fragrant.
Place the chilies in a suitable bowl and cover with very hot water to rehydrate, about 20-30 minutes.
Add the tomatoes, chiles, onion, garlic, cumin, oregano, and stock to a blender and blend until smooth. Add up to ½ cup of the reserved liquid to thin as necessary.
Pass the sauce through a fine-mesh strainer to remove any small pieces of chili.
Heat the oil in a saucepan over medium heat and add the blended sauce.
Simmer for 10-15 minutes until the sauce has thickened and the flavors have melded together.
Season with salt and pepper to taste.
Making homemade enchilada sauce from scratch is simple and allows you to create a flavorful and healthy alternative to store-bought sauce.
Whether you prefer your sauce with or without tomato, this recipe is sure to be a hit with your family and friends. So go ahead and give it a
try, and let us know how it turns out!
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