ENCHILADA SAUCE

EVK's easy homemade Enchilada Sauce recipe. Find this easy Mexican sauce recipe and other simple vegetarian food recipes at eastvankitchen.com
red enchilada sauce chili chipotle cornmeal
ENCHILADA MEANS ‘SEASON WITH CHILI’! THIS VERSATILE MEXICAN RED SAUCE HAS A RICH SMOKEY HEAT AND A GREAT TEXTURE THANKS TO THE CORNMEAL! TRY IT ON HUEVOS RANCHEROS, BEANS AND ARROZ (SPANISH RICE) OR ON CORN, SQUASH AND BEAN ENCHILADAS!
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ENCHILADA SAUCE

This versatile red sauce has a rich smoky flavour and a great texture!

Ingredients

  • 3 dried ancho chilis
  • water
  • 2 medium-sized onions
  • 4 garlic cloves
  • 2 tsp. salt
  • 1 tsp. chipotle purée
  • olive oil
  • 4 tbsp. fine cornmeal
  • 3 cups vegetable or chicken broth (or 3 bouillon cubes dissolved in 3 cups of water)
  • 1 can of tomato paste
  • 1 lime
  • heaping tsp. chili powder
  • heaping tsp. dried oregano
  • 1 tsp. ground cumin
  • salt

Instructions

  1. Soak chilies in a bowl of hot water until soft. Chuck the water (it’s bitter!) and chop the chilies with the onions.
  2. Finely dice garlic in a little pile of salt (the salts keep the garlic flavour from seeping into your cutting board!).
  3. Purée a small can of chipotle peppers in adobo sauce in a mini food processor, with a submersion blender, or by chopping as finely as you can. You’ll only need 1 tsp. for this recipe, keep the rest in a sealed jar in the fridge.
  4. Fry chilies, onions and garlic in a good splash of olive oil, in a deep pan on medium heat.
  5. When onions soften, add cornmeal and stir constantly to avoid burning.
  6. When the cornmeal smells toasty, add broth, tomato paste, lime juice, chili powder, oregano, cumin and chipotle.
  7. Add salt to taste.
  8. OPTIONAL: add water to thin if desired.
  9. Bring to a boil, reduce heat and simmer for about 5 mins.
  10. Turn off heat and allow to cool.
  11. OPTIONAL: purée with a blender, submersion blender or food processor.

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