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The fiesta continues this week, starting with this delicious Red Chile Enchilada Sauce. I have a confession to make, I thought all enchilada sauces were made with dried chiles! It wasn't until AFTER I made this sauce I read the ingredients on the label of my favorite enchilada sauce.....that I can no longer purchase, and realized that it is made with tomato sauce!! Oh well.
Live and learn! Why am I posting this recipe, because it is really good enchilada sauce!! I was a bit apprehensive at first that it would be too spicy for this chica blanca, but I was really happy with the results. It is quite thick, with tons of flavor. This sauce will not disappear into your enchiladas!! Speaking of enchiladas.
How to make Red Chile Enchilada Sauce
Place 10 to 12 New Mexico dried chiles on a baking sheet. Bake in a preheated 400 degree oven for 3 to 4 minutes, until fragrant.
Remove the stems and seeds.
and place in a large bowl. Pour 3 cups of warm water over the chiles.
and allow them to sit for 1 hour to rehydrate.
Place the chiles in a blender along with some of the soaking liquid, and pulverize them into a paste.
Add the remaining soaking liquid, tomato paste, oil, garlic, oregano, salt, and cumin and blend until smooth.
Pour into a sauce pan, and simmer for ten minutes, uncovered.
Keep warm until ready to use, or allow to cool and store in a sealed container in the refrigerator for up to a week. Feel free to add additional liquid if you feel it is too thick for your recipe.
Recipes that use enchilada sauce:
- Shredded Beef Enchiladas
- Chicken Enchiladas
- Chicken Enchilada Pizza (I will not be offended if you do not read the post, but the pizza is awesome)
- Stuffed Peppers
- Easy Enchilada Sauce - no roasting of chile peppers
- Chicken Enchilada Pasta
Red Chile Enchilada Sauce
- 10 - 12 dried New Mexico chiles ancho or pasilla chiles will work as well
- 3 cups warm water
- 1/4 cup tomato paste
- 2 cloves fresh garlic minced or pressed
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon ground cumin
- Preheat oven to 400 degrees. Cover a baking sheet with parchment paper or silpat.
- Place dried chiles on prepared baking sheet, and bake for 3 to 4 minutes until fragrant.
- Remove from oven and allow to cool. Remove the stems and seeds.
- Place in a large bowl and cover with 3 cups of warm water. Let sit for one hour.
- Place chiles in a blender with enough of the soaking liquid to blend into a paste.
- Add the remaining soaking liquid, tomato paste, garlic, salt, oregano, and cumin. Blend until smooth.
- Pour into a sauce pan and simmer, uncovered for 10 minutes, stirring frequently.
- Keep warm if using immediately. If not, allow to cool, cover, and refrigerate for up to one week.