Red Enchilada Sauce
Ingredients
- 3 ounces dried ancho
- 4 cups chicken stock
- 14 ounce can chopped tomatoes
- 1 large white onion
- 6 cloves garlic cloves garlic
- 2 teaspoons kosher salt
- 1 1/2 teaspoons dried oregano
- 1 1/4 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cocoa powder
- 3 canned chipotle peppers canned chipotle peppers
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Instructions
- Add the chiles to a dry 12-inch frying pan. Turn the stove to medium heat and gently toast the chiles, flipping halfway during toasting, 4 to 5 minutes. The exterior of the chiles will take on a dark color, and you'll start to smell their aroma.,Once the chiles are toasted, remove them from the pan and allow them to cool for 10 minutes (or until cool enough to handle).,Simply Recipes / Marta A Rivera Diaz
- Once the chiles are cool, pull off their stems. After pulling the stems, you can easily tear them open. Shake out the seeds inside and pull the yellow (or white) membrane that lines the inside of the peppers.,Put the peppers in the jar of a 64-ounce blender and carefully pour the boiling water or stock over them. Allow the peppers to soak for 15 minutes.,If you happen to be poaching chicken to use in your enchiladas, soak the chiles in the poaching liquid instead of plain boiling water for more flavor. Instead of a blender or food processor, you can use an immersion blender to blend the sauce right in the pot you cooked the chicken in.,Simply Recipes / Marta A Rivera Diaz,Simply Recipes / Marta A Rivera Diaz
- Check to see that the peppers have softened. Remove 1 cup of the soaking liquid and set aside.,Add the chopped tomatoes to the blender, along with the onions and garlic, salt, oregano, cumin, and (if using) ground cinnamon and cocoa powder. Blend on high speed until smooth, 30 seconds to 1 minute. Use a rubber spatula to scrape down the sides and blend once again at the same speed for another 30 seconds.,Don’t overfill the blender. A 64-ounce blender will accommodate this entire recipe, but if yours is smaller, puree the sauce in batches.To avoid an explosion, be sure to vent the blender lid—just remove the plug from the center.,Taste the sauce; the heat level will depend on the chiles you used. If desired, add some chipotle peppers for more heat or flavor. If you’d like the sauce to be thinner, add as much of the reserved soaking liquid as needed.,Sauce too thin? Crumble part of a corn tortilla and puree it into the sauce until smooth.,Simply Recipes / Marta A Rivera Diaz,Simply Recipes / Marta A Rivera Diaz
- Taste for seasoning and add more salt, if needed. The sauce is now ready to use.,Did you love this recipe? Give us some stars below!,You can make the enchilada sauce up to 1 week in advance. Prepare the sauce as instructed and store it in an airtight container in the refrigerator. You can also freeze the prepared sauce for up to 6 months. When you're ready to use it, thaw it completely in the refrigerator.,Simply Recipes / Marta A Rivera Diaz
Source
Original recipe: View Original