Chefs Kiss Red Enchilada Sauce

Chef's Kiss Red Enchilada Sauce: Rich, Smoky, & Simple

Ever wondered why your enchiladas never taste quite like your favourite Mexican restaurant? It's probably the sauce! This red enchilada sauce recipe will change your life. Honestly, it will.

A Taste of Tradition

Red enchilada sauce has roots deep in Mexican cuisine. For generations, families have passed down their unique versions. This recipe is my take on the classic, designed to be easy but seriously flavourful.

This easy red enchilada sauce recipe takes about 50 minutes to make. It yields about 4 cups which is enough for 12 enchiladas.

Why You'll Love This Sauce

This isn't just another recipe; it's an experience. This homemade enchilada sauce is packed with vitamins A and C from the dried chiles.

The perfect occasion for serving this is a cozy night in, making chicken enchilada recipe ! What makes this sauce enchilada so special? The depth of flavour and how easy is to prepare!

Let's Talk Ingredients

Okay, so the secret to great enchilada sauce is the right ingredients.

You'll need dried chiles like ancho and guajillo. It’s worth finding them, trust me. I once tried using just regular chili powder.

Big mistake! Also, you'll need some onion, garlic, spices and tomato paste.

Oh my gosh, you need to make this best enchilada sauce from scratch !

Chefs Kiss Red Enchilada Sauce Recipe Card

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Preparation time:20 Mins

Cooking time:30 Mins

Servings:4 cups

Ingredients:

• 4 ounces (115g) dried ancho chiles, stemmed and seeded
• 2 ounces (57g) dried guajillo chiles, stemmed and seeded
• 1 tablespoon vegetable oil
• 1 medium yellow onion, finely chopped (about 1 cup / 150g)
• 2 cloves garlic, minced (about 2 teaspoons / 6g)
• 2 tablespoons chili powder (American style)
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano (Mexican oregano preferred)
• ¼ teaspoon ground cinnamon
• Pinch of ground cloves
• 4 cups (946ml) chicken broth, low sodium
• 2 tablespoons tomato paste
• 1 tablespoon all-purpose flour
• 1 tablespoon apple cider vinegar
• Salt and freshly ground black pepper to taste

Instructions:

• Lightly toast the dried chiles in a dry skillet until fragrant and pliable (careful not to burn!).
• Place the toasted chiles in a bowl and cover with hot water. Soak for 20-30 minutes until softened.
• Heat the oil in a large skillet or Dutch oven over medium heat. Sauté the onion until softened and translucent, then add the garlic and cook until fragrant.
• Add the chili powder, cumin, oregano, cinnamon, and cloves to the skillet and cook for 1 minute, stirring constantly.
• Drain the soaked chiles, reserving the soaking liquid. Add the chiles to a blender or food processor, along with 1 cup of the reserved soaking liquid, and tomato paste. Blend until smooth. Add more soaking liquid if needed to achieve a smooth consistency.
• Pour the chile mixture into the skillet with the spices. Cook for 5 minutes, stirring frequently, to deepen the flavour.
• Whisk in the flour, then gradually add the chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened to your desired consistency.
• Stir in the apple cider vinegar. Season with salt and pepper to taste.
• For a smoother sauce, strain the sauce through a fine-mesh sieve or cheesecloth-lined strainer (optional).

Nutrition Facts

Calories:45 calories

Fat:2g

Fiber:2g

Recipe Info

Category:Sauce

Cuisine:Mexican

Ingredients & Equipment: Your Secret Weapons

Alright, let's get down to brass tacks. We're diving into what you need to make this amazing red enchilada sauce recipe . Honestly, it's easier than you think.

Main Ingredients: The Building Blocks

Here’s what you need to create the magic. Remember, quality matters.

• Dried Ancho Chiles: 4 ounces (115g) . Look for chiles that are pliable and have a deep, rich color. Avoid any that look brittle or faded.
• Dried Guajillo Chiles: 2 ounces (57g) . Similar to ancho, you want vibrant colour and pliability.
• Vegetable Oil: 1 tablespoon . Any neutral oil will do.
• Yellow Onion: 1 medium (about 1 cup / 150g ), finely chopped.
• Garlic: 2 cloves , minced (about 2 teaspoons / 6g ). Fresh is always best.
• Chili Powder: 2 tablespoons (American style).
• Ground Cumin: 1 teaspoon .
• Dried Oregano: ½ teaspoon (Mexican oregano preferred). It makes a difference.
• Ground Cinnamon: ¼ teaspoon .
• Ground Cloves: A pinch.
• Chicken Broth: 4 cups (946ml) , low sodium.
• Tomato Paste: 2 tablespoons .
• All-Purpose Flour: 1 tablespoon .
• Apple Cider Vinegar: 1 tablespoon .
• Salt and Pepper: To taste. Don't be shy.

These are the essential ingredients for this easy red enchilada sauce recipe .

Seasoning Notes: Spice It Up

This isn't just about heat. It’s about flavour . The combination of chili powder, cumin, oregano, cinnamon, and cloves creates a warm, complex base.

A dash of apple cider vinegar brightens everything up.

Don’t have everything? No worries. Smoked paprika can add a smoky depth. In case of a disaster, ground cumin and chili powder can always be the flavouring for a quick substitute.

Equipment Needed: Keep It Simple

You don’t need a fancy kitchen for an Authentic red enchilada sauce . Just a few basics:

• Large skillet or Dutch oven. This is where the magic happens.
• Blender or food processor. To get that smooth sauce.
• Fine-mesh sieve or cheesecloth. This is optional, but gives you the smoothest texture possible.

If you are short of a blender, you can manually mash the ingredients to the finest you can, but will need more time. I’ve done it myself, honestly!

Chef's Kiss Red Enchilada Sauce: Rich, Smoky & Simple

Forget the shop-bought stuff, yeah? Honestly, making your own red enchilada sauce is a game-changer. This easy red enchilada sauce recipe gives you a depth of flavour you just can’t buy.

And it's easier than you think! I used to be scared of making sauces, but this one's fool proof. A stat shows that, 60% of people don't think it's easy to make homemade enchilada sauce .

So, let's get cooking!

Prep Steps: The Mise en Place Dance

First things first, let's get organized. This is your mise en place , darling. That means everything in its place. You know?

• Get your chillies ready: Stem and seed your 4 ounces dried ancho chiles and 2 ounces dried guajillo chiles. This takes a bit, but it's worth it.
• Chop, chop, chop: Finely chop 1 medium yellow onion and mince 2 cloves of garlic. Honestly, pre-chopped stuff just isn’t the same.
• Spice it up: Measure out 2 tablespoons chili powder , 1 teaspoon ground cumin , ½ teaspoon dried oregano , ¼ teaspoon ground cinnamon , and a pinch of ground cloves.

From Humble Ingredients to Enchilada Dreams

So, let's turn these ingredients into a great authentic red enchilada sauce . I promise you, the aroma alone is worth the effort!

1. Toast the chiles: Lightly toast the dried chiles in a dry skillet until fragrant. This should only take a few seconds per side. You don't want to burn them, they get bitter.

2. Soak it up: Place the toasted chiles in a bowl and cover with hot water. Let them soak for 20- 30 minutes , until softened.

3. Sauté the aromatics: Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Sauté the onion until softened, then add the garlic and cook until fragrant.

4. Spice it right: Add the chili powder, cumin, oregano, cinnamon, and cloves to the skillet. Cook for 1 minute , stirring constantly to release the flavours.

5. Blend it all: Drain the soaked chiles. Reserve the soaking liquid. Add the chiles, 1 cup of the reserved liquid, and 2 tablespoons tomato paste to a blender. Blend until super smooth.

6. Simmer and thicken: Pour the chile mixture into the skillet with the spices. Cook for 5 minutes , stirring. Then, whisk in 1 tablespoon all-purpose flour .

   Slowly add 4 cups chicken broth , stirring to prevent lumps. Simmer for 15- 20 minutes , until thickened.

7. Season and finish: Stir in 1 tablespoon apple cider vinegar. Season with salt and pepper to taste.

8. Strain (Optional): For a smoother sauce, strain it. I don't always bother, but it depends how fancy you’re feeling, you know?

Pro Tips: Level Up Your Enchilada Game

Want to really impress? These tips will take your red enchilada sauce recipe to the next level.

• Don't skip the toasting! It really brings out the flavour of the chiles.
• Taste, taste, taste! Adjust the seasoning to your liking. Need more heat? Add a pinch of cayenne pepper.
• Make-ahead magic: This sauce keeps well in the fridge for about 3 days, or you can freeze it for later.

So there you have it, an incredible red enchilada sauce . Now go forth and make some epic enchiladas! Or use it on anything really, I won't judge.

You can also create some Chicken Enchilada Recipe with that, you know.

Recipe Notes for Your Best Red Enchilada Sauce

So, you're about to make this amazing red enchilada sauce recipe . Ace! Here are a few extra bits and bobs to make it a total success.

Honestly, these tips are game-changers. Did you know about Chicken Enchilada Recipe using this Red Enchilada Sauce

Serving like a Pro

• Plating Power: Don't just chuck those enchiladas on a plate. Nah! Get a bit fancy. A dollop of sour cream or Greek yoghurt, some fresh coriander, and a sprinkle of crumbled cheese does wonders.

  Trust me.

• Sidekicks: This sauce enchilada screams for rice and beans. Mexican rice, obvs. And maybe a nice, cool avocado salad to cut through the richness.

  A cheeky margarita wouldn't go amiss either. Just saying.

Sorted Storage

• Fridge Rules: Leftovers? Absolutely! This homemade enchilada sauce keeps well in the fridge for up to 3 days. Make sure it's in an airtight container, yeah?

• Freezer Friendly: Oh my gosh! Fancy batch-cooking? This sauce freezes like a dream. Pop it in a freezer bag or container, leaving a bit of space for expansion.

  Should keep for about 3 months.

• Reheating Ritual: To reheat, just gently warm it in a saucepan over low heat, stirring occasionally. If it's a bit thick, add a splash of water or broth.

  Microwave is also an option, but stir it every 30 seconds to prevent hot spots.

Variations on a Theme of Red Enchilada Sauce

• Veggie Vibes: This easy red enchilada sauce recipe can easily be made vegetarian. Just swap the chicken broth for veggie broth. Job done! You can also try a Smoky red enchilada sauce recipe .
• Seasonal Swaps: In autumn, roast some butternut squash and blend it into the sauce for a bit of sweetness. In summer, throw in a handful of fresh tomatoes. Boom!

Nutrition Nuggets

• The Basics: This sauce is relatively low in calories and fat, but it's a good source of flavour! It’s also got a bit of fiber, thanks to the chillies.

  The nutrition estimates: (Per ¼ cup serving) Calories: 45, Protein: 1g, Fat: 2g, Carbohydrates: 6g, Fiber: 2g, Sugar: 2g, Sodium: Varies depending on broth used, estimate 150-300mg

• Health Boost: Chillies are packed with vitamins and antioxidants. So, you're basically doing your body a favour. The authentic red enchilada sauce is the Best enchilada sauce from scratch

Right then, go forth and conquer that red enchilada sauce recipe ! You've got this. And remember, cooking should be fun.

Don't be afraid to experiment and make it your own. Happy cooking!