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Enchilada Sauce

Ingredients
  Dried chilies 4 Ounce, mild (No Substitute For Dry Chiles)
  Hot water 4 Cup (64 tbs)
  Tomato sauce 32 Ounce (2 Cans, 16 Ounce Each)
  Tomato paste 2 Tablespoon
  Garlic clove 3 Large, pressed
  Ground cumin 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Crumbled oregano 1 Teaspoon, dry
  Cayenne pepper To Taste
Directions

GETTING READY
1. Pre-heat the oven to 375°F.

MAKING
2. On a cookie sheet, place the chilies.
3. In the oven, toast them for 3-5 minutes, taking care not to burn. Remove from oven and cool.
4. Once cooled, remove the stems, seeds and pulp.
5. With a knife or the metal blade of a food processor, grind the chilies to a coarse powder.
6. Pour 1- 1 ½ cups of water and mix all the time while pouring, stirring or processing until the mixture is thick.
7. Add the tomato sauce, tomato paste, garlic, cumin, salt and oregano and mix well.
8. Pour the mixture on to a large bowl and stir in the rest of the water.
9. Add cayenne pepper to suit palate.

SERVING
10. Store in containers in the fridge, or use to dip tortillas while making enchiladas.

TIPS
The sauce can be used to make 4-5 bakings of enchiladas.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Method: 
Roasted
Restriction: 
Vegetarian
Ingredient: 
Chili
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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