This simple homemade enchiliada sauce, is perfect for enchiladas or homemade wet burritos. For an extra kick try adding this sauce to your favorite mexican inspired soups or chilies. Smart Recipes, Mexican Recipes, Chicken,Vegetables Recipes, Recipes Chicken,Vegetables Mexican Homemade Enchilada Sauce Homemade Enchilada Sauce Recipe | RecipeSavants.com PT1H15M Serves 8 Ingredients: 7 Dried Guajillo Chiles 3 Dried New Mexico Chiles 2 Small Roma Tomatoes 1 Cup Water 1 Tablespoon Oil 1 Small Onion 3 Cloves Garlic 0.5 Teaspoon Dried Mexican Oregano 0.5 Teaspoon Ground Cumin 0.125 Teaspoon Cinnamon 4 Cups Chicken Stock 1 Cup Water 1.5 Tablespoons Lard 1.5 Tablespoons All-Purpose Flour Add dried chilies to a large bowl and cover them with boiling water. Set aside for 30 minutes. Drain and remove the stem and seeds from the chiles. Reserve the chile water and tear the chiles into pieces. Blend tomatoes, chiles, and 1/4 cup of chile water in a blender. Add onion and garlic cloves to a blender and puree them. Add more water if needed. Heat a tablespoon of oil in a skillet over medium heat. Add onion puree to the skillet and cook for five minutes. Stir in cinnamon, oregano, Chile puree and cumin. Cook for five minutes more. Add water and chicken stock. Simmer for 20 minutes. Strain the cooked sauce using a fine mesh strainer. Press the solids in the strainer to completely release the liquid. Remove the solids. Heat oil in a frying pan and add flour into it. Stir cook for three to four minutes. Add the prepared sauce to the pan. Let it simmer for 10 minutes and set it aside.

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