Click to enlarge - Chicken enchilada with red chile sauce.

Red Chile Sauce

For Enchiladas


A quick and easy as well as tasty red chili sauce for enchiladas that can be whipped up in a few moments. Save for dried red chilies, most of the ingredients are probably in your pantry. Makes enough sauce for about 2 dozen enchiladas.

Preparation Time : 30 minutes

Sauce for about 2 dozen enchiladas

Life Experience Recipe

Ingredients:
  • 12 dried red chilies
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 cup cider vinegar
  • 1 teaspoon cornstarch
 
  • 1 large white onion, chopped
  • 2 tablespoons olive oil OR
  • 2 tablespoons bacon drippings
  • 3 cups water
  • 1/2 teaspoon or to taste Pat's Special Blend Hot Sauce*
Procedures:
  1. I have seen enchilada sauce made two ways. One is by simmering in water and the other is oven-roasting damp chiles. Both make excellent sauce and both are presented for your consideration. As always, exercise care handling chiles and wear rubber gloves.

      Oven Method:

    1. Rinse dried chilies. Drain leaving skins damp. Place on a foil lined baking sheet and oven roast 250?F for about 5 -8 minutes or until softened and toasted. remove from heat. Slice open and remove stems, membranes and seeds.
    2. Sweat the garlic and onions in the olive oil or bacon drippings until soft.
    3. In a blender, add vinegar, 1 cup water, chilies, onions and garlic (with drippings). Process to smooth puree.
    4. Add all remaining ingredients and process to mix well. Pour into same frying pan and heat over medium flame.
    5. Reduce heat and simmer, stirring frequently, until sauce is smooth and thick.

      Simmering Water Method

    1. You will need about a dozen dried chiles. Select whole chiles in good condition. Wash under running tepid water. Over an opened newspaper (to catch all the discarded seeds and then roll up and toss away), use a sharp knife and slice the chile open lengthwise. Cut off the stem end and discard. With the fingers, pull the membrane and seeds from the chile. Mos of the capsicum is in the membrane. Some of the capsicum is transferred to the seeds. The more seeds and membrane you leave in the chile, the hotter will be the resulting puree.
    2. Put the chiles in a medium saucepan with 2 cups of water. Bring to a boil over high heat. Reduce heat and slow-simmer for 15 minutes. Remove from heat, cover and let stand for a half hour. Dip your finger in the cooled liquid. You should taste the red chile, appreciate its pungency, but it shouldnt be bitter. If you taste a bitterness, drain the water and replace with a like amount of fresh water.
    3. Pour the cooled chiles and cooking water into a blender. Process at the highest speed available until you have a smooth puree. Strain the puree through a screen sieve or colander to remove any seeds or dried chile skin. Use a spatula to help the pure through the sieve.
  2. Your enchilada sauce is now ready to make enchiladas

    Pat's Special Blend Hot Sauce is a family recipe of my sister, Pattie Sue Knapp. It is a very hot and flavorful sauce. You may substitute 1 teaspoon or more of Tabasco Sauce.


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Latest revision done July 2014
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