Homemade Enchilada Sauce Recipe
This rich, homemade enchilada sauce of slow-cooked blended chilis and spices is the ultimate compliment to your favorite enchilada recipe.
Ingredients
- 2 teaspoons sesame seeds
- 1 teaspoon cumin seeds
- 4 cloves
- 10 black peppercorns
- 2 allspice berries
- ¼ cinnamon stick
- 2 teaspoon dry oregano
- 2 tablespoons lard
- 1 peeled small diced yellow onion
- 5 garlic cloves
- 9 seeded ancho chilis
- 3 seeded guajillo chilis
- 4 cups chicken stock
- coarse salt to taste
Instructions
- Add the sesame seeds, peppercorns, cinnamon stick, allspice berries, cumin, and cloves to a large sauce pot over low heat. Toast the seeds for 4 to 5 minutes or until they become fragrant and very light brown.
- Transfer the seeds and oregano to a spice grinder or a mortar and pestle, and grind until finely ground. Set it to the side.
- Next, add the lard to the same pan that the spices were cooked in over medium heat until melted.
- Add in the onions, gently season with salt, and sauté for 4 to 5 minutes or until lightly browned.
- Turn the heat down to low and cook for 10 minutes while occasionally stirring.
- In the meantime, remove the pith and seeds from the dried chilis.
- Return to the cooktop, stir in the garlic cloves, and cook for an additional 5 minutes while frequently stirring.
- Stir in the seeded chilis and cook over low to medium heat for 3 to 4 minutes or until they slightly begin to change color.
- Deglaze with chicken stock. Stir in the ground spices, season with salt if needed, and bring the mixture to a boil.
- Once boiling, cover with a lid and turn the heat off for 20 to 25 minutes or until the chilis are very soft.
- Transfer the mixture to a blender. Add on the lid with the center cap removed and replace it with a kitchen towel.
- Blend on medium speed until smooth. Return the sauce to the pot and cook for an additional 20 to 25 minutes over low heat to further concentrate the flavor. Adjust the seasonings with salt.
- Store or try using it in my chicken enchiladas.
Notes
Make-Ahead: You can make this up to 3 days ahead for freshness.
How to Store: Cover and keep in the refrigerator for up to 5 days. This will freeze well-covered for up to 6 months. Thaw it in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of enchilada sauce to a medium-sized pot and heat over low heat until hot. Mix in 2 to 3 tablespoons of water if it is too thick.
You add the spices and herbs after the stock because all dry spices need to be reconstituted, and this is the perfect scenario to do so while adding incredible flavors to the liquid and chilis.
If you can’t handle spice, use all ancho chilis. If you love spice, use all guajillo chilis.
If you find the sauce too spicy, add 1 to 1 ½ tablespoons of red wine vinegar to remove some of the heat.
If you find the sauce too rich in flavor, you can thin it with water and re-thicken it with a slurry to get it to the right consistency.
Nutrition
Calories: 381kcalCarbohydrates: 71gProtein: 16gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 7mgSodium: 422mgPotassium: 1878mgFiber: 25gSugar: 39gVitamin A: 21960IUVitamin C: 32mgCalcium: 109mgIron: 6mg