Homemade Enchilada Sauce

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So can we all agree that Enchiladas are just awesome and so versatile. You can have them for lunch, breakfast or dinner. The possibilities are just endless and all you have to do is tweak the ingredients depending on what course you will be making.

Making a big batch of enchiladas will render you at least half of the week to have an easy ready to grab lunch and all you have to do is reheat and boom you have yourself a meal. So to do that you need a Homemade Enchilada Sauce that you can have on hand ready for your family. This Enchilada Sauce is freezable for up to 6 months and can easily be defrosted in a saucepan or microwave if you use one.

Ingredients for a Homemade Enchilada Sauce

You will need Guajillo Chiles for color, Chile de Arbol for spice, tomato sauce to balance the flavors and minced garlic because garlic just makes everything better. Somewhere I read that garlic has antiviral properties but we are not going to get into that right now. You will only need a blender, sauce pan and a strainer no fancy equipment so lets start shall we? Before I forget grab a kitchen towel you don’t like in case of spills.

Homemade Enchilada Sauce

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, Dessert, Main Course, Side Dish, Soup

Cuisine American, Mexican

Servings 6

Equipment

• Blender
• Stove
• Sauce Pan
• Strainer

Ingredients

  

• 7 Guajillo Chiles Big Pod Chile
• 2 Chiles De Arbol Birds Beak Chile
• 2 Tablespoons Garlic Minced
• 8 Ounces Tomatoe Puree
• 5 Cups Water
• 1 Tablespoon Salt optional but recommended
• 1 Cup Water reserved from Chiles

Instructions

 

• Select your Guajillo Chiles and Chile De Arbol and proceed to remove the stems along with the seeds.
  
• Removing the seeds and stems will also remove the chiles acidity and the spiciness of the Chile De Arbol. Remember you can omit but I pinky promise this sauce is not hot at all.
  
• You will find that the Chile de Arbol is delicate and can easily break which is great because we need to take out the seeds.
  
• Place both chiles in a sauce pan and bring to a light boil for 15 to 20 minutes depending on the kind of stove you have. Mine took 20 minutes.
  
• Remove your chiles from the sauce pan and carefully place in the blender.
  
• At this point you will need to also pour in the blender the tomato sauce and minced garlic.
  
• Begin to blend until your sauce reaches a thin consistency.
  
• Strain your sauce so there is no traces of the chiles because noone likes those and they will make your food look funky.
  
• Towards the end of straining you will see that very little chile pulp is left over, that is perfect.
  
• If there is still sauce to strain gently press with a spatula so you can get as much sauce from the chiles as possible.
  
• Once you are sure there is no more sauce to strain remove the pulp and throw it away and flip your strainer over so you can also get that yummy sauce in your belly.
  
• Your sauce should like nice and silky like this.
  

Notes

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