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Best Enchilada Sauce

Best Enchilada Sauce
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Master the art of authentic Mexican cuisine with this flavorful and rich Best Enchilada Sauce recipe. Crafted from simple yet essential ingredients like dried ancho and guajillo chilies, tomato paste, garlic, and cumin, this sauce offers a perfect balance of spice and depth. Ideal for enchiladas and versatile enough for tacos, nachos, and more, it’s homemade goodness that elevates every meal with vibrant taste and texture.

Ingredients

Dried Chilies

  • Dried Ancho Chilies – 3-4 large
  • Dried Guajillo Chilies – 3-4 large

Aromatics & Spices

  • Garlic Cloves – 3, minced
  • Onion – 1 medium, chopped
  • Ground Cumin – 1 teaspoon
  • Salt – 1 teaspoon (adjust to taste)
  • Black Pepper – ½ teaspoon

Other Ingredients

  • Tomato Paste – 2 tablespoons
  • Chicken or Vegetable Broth – 2 cups
  • Olive Oil – 2 tablespoons

Instructions

  1. Toast the Chilies: Remove stems and seeds from the ancho and guajillo chilies. Toast them lightly in a dry skillet over medium heat for 1-2 minutes per side until fragrant, being careful to avoid burning, which can make the sauce bitter.
  2. Soak the Chilies: Place the toasted chilies in hot (not boiling) water and let them soak for 15 minutes until softened. This softening helps achieve a smooth blend and intensifies their flavors.
  3. Sauté the Aromatics: In a medium saucepan, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant, about 5 minutes, creating a flavorful base for the sauce.
  4. Blend the Sauce: Drain the soaked chilies and add them to a blender along with the sautéed onions and garlic, tomato paste, ground cumin, salt, pepper, and broth. Blend until completely smooth and velvety, ensuring all spices are well incorporated.
  5. Simmer and Adjust: Pour the blended sauce back into the saucepan and simmer gently over low-medium heat for 15-20 minutes. Stir occasionally and taste to adjust salt and seasoning. This simmering melds the flavors beautifully.

Notes

  • Toast chilies carefully to avoid bitterness from burnt chilies.
  • Remove seeds for a milder sauce or keep some for extra heat.
  • Use fresh, homemade broth when possible for enhanced flavor.
  • Blend thoroughly to achieve a smooth, velvety texture.
  • Let the sauce rest for a couple of hours or overnight to deepen the flavors.

Nutrition

Keywords: enchilada sauce, authentic Mexican sauce, homemade enchilada sauce, enchilada recipe, Mexican cuisine, gluten free sauce

Find it online: https://eazyummy.com/best-enchilada-sauce/