Homemade Enchilada Sauce
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
Subscribe to my newsletter and follow me on social media for more vegan deliciousness.