Homemade Red Enchilada Sauce
|Ancho chilies||4 , seeded and stemmed|
|Chopped yellow onion||1 Cup (16 tbs)|
|Garlic||2 Large, minced|
|Tomato puree||1 Cup (16 tbs)|
|Chicken stock||2 Cup (32 tbs)|
Place the stemmed and seeded chilies into a hot, dry skillet. Cook the chilies – pressing them against the pan – for about 3 minutes on each side. Transfer the chilies to a bowl.
Cover the chilies with boiling water. Place a small plate over them to avoid floating. Soak for 30 minutes.
While the chilies are soaking, place some oil into a skillet. Add the onion and cook for about 5 minutes – stirring occasionally. Add the garlic. Cook for another 5 minutes – until onion browns lightly.
Place the soaked chilies into a food processor. Add about 1/2 cup of the soaking liquid, the onions and garlic, the tomato puree and the chicken stock. Process into a paste. Strain the sauce into a skillet – making sure to press it in the strainer with a spoon so as to get as much sauce as possible.
Add the cumin and oregano to the sauce. Mix well and bring to a simmer. Simmer for about 20 minutes – until sauce thickens. Add extra soaking liquid to the sauce if necessary. Season with salt and pepper.
Remove skillet from heat when sauce has reached the right consistency. Cool down completely and refrigerate. Enjoy!
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Serving size: Complete recipe
Calories 578 Calories from Fat 126
% Daily Value*
Total Fat 15 g22.5%
Saturated Fat 2.5 g12.3%
Trans Fat 0 g
Cholesterol 14.4 mg4.8%
Sodium 1199.1 mg50%
Total Carbohydrates 98 g32.8%
Dietary Fiber 25.6 g102.3%
Sugars 19 g
Protein 28 g55.5%
Vitamin A 310.7% Vitamin C 52.7%
Calcium 28.1% Iron 118.9%
*Based on a 2000 Calorie diet