AUTHENTIC DRIED CHILE-PEPITO ENCHILADA SAUCE
Real enchilada sauce made from dried chiles and optional ground pumpkin seeds, rich with indigenous flavors. Use in any traditional enchilada recipe.
Provided by shoshi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Bring the water to a boil, and set aside. Rinse and pat the ancho chiles dry, then tear out the stems and cores, and tear open the chiles. Scrape out seeds and veins, leaving the flesh intact. Tear the chiles into 1- to 2-inch pieces.
- Place the ancho pieces, onion, and garlic into a dry cast-iron skillet over medium-high heat, and toast, stirring constantly, until the chiles are fragrant and show browned spots, about 5 minutes. In a small separate skillet over medium heat, toast the ground cumin just until fragrant, 30 seconds to 1 minute. Watch carefully, the cumin will burn easily. Pour the toasted cumin into the skillet with the ancho mixture; pour in the hot water.
- Bring the mixture to a boil, then reduce heat to a simmer and cook until the ancho peppers are rehydrated and moist and the mixture is reduced, about 15 minutes. Season to taste with salt, agave syrup, and lemon juice. Remove from heat and let cool for about 15 minutes.
- Pour the ancho mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Stop the blender after about 30 seconds, and add the chile de arbol peppers, pumpkin seeds, oregano, and roma tomatoes. Puree in batches if needed until smooth and thickened.
- Return the blended sauce to the cast-iron skillet, bring to a boil, and reduce heat to a simmer. Cook, stirring often, for about 15 more minutes to blend flavors.
Nutrition Facts : Calories 113.6 calories, Carbohydrate 15.8 g, Fat 5 g, Fiber 4.8 g, Protein 4.7 g, SaturatedFat 0.8 g, Sodium 15.2 mg, Sugar 2.5 g
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Safyan Jutt
[email protected]I love this sauce! It's the perfect addition to my enchiladas.
Zafar Zafariqbal
[email protected]This sauce is so flavorful and easy to make. I will definitely be making it again.
SHOHAN AHAMED
[email protected]I've made this sauce several times now and it's always a hit. It's the perfect sauce for enchiladas.
Tony Price
[email protected]This sauce is delicious! I used it to make enchiladas with chicken and cheese, and they were amazing.
Michael S Edwards
[email protected]I love this enchilada sauce! It's so easy to make and always a crowd-pleaser.
Fawziyhe SAMARA
[email protected]Yum! This sauce is so good! I used it to make enchiladas with black beans and corn, and they were delicious.
Ghazzan Baloch
[email protected]This sauce is amazing! It's the perfect balance of spicy and flavorful. I used it to make enchiladas with chicken and cheese, and they were the best enchiladas I've ever had.
Deborah Beauty
[email protected]I love this enchilada sauce! It's so easy to make and always turns out great. I've used it to make enchiladas with chicken, beef, and even vegetables.
Syeda Fatima Shah
[email protected]This sauce is delicious! I used it to make enchiladas with black beans and corn, and they were a huge hit. The sauce is flavorful and has a nice kick to it.
Darrell Adams (Dredman)
[email protected]I've tried many enchilada sauce recipes, but this one is by far the best. It's so flavorful and has the perfect amount of spice. I highly recommend it!
Sardar Faysal
[email protected]This enchilada sauce is amazing! It's so easy to make and the flavor is incredible. I used it to make enchiladas with chicken and cheese, and they were the best enchiladas I've ever had.
Lynne Mapesa
[email protected]Made this sauce for dinner last night and it was a hit! The flavors were complex and delicious, and the sauce had just the right amount of heat. Will definitely be making this again.