There is nothing like homemade enchilada sauce. There are several ways to do it. You can use powdered chili powder and make a roux, add tomatoes to the bunch or use dried chilies and try to be authentic. I have done all three, but this home chef loves it the most the last way.
I was cleaning out my pantry in conjunction with the Apartment Therapy January Cure that I was doing with my friends Aimee and Becca. Since I just moved three times in one year, I was pretty cleaned out. But I still had some expired or about to expire items. Including the chilies I employed to make some awesome enchiladas back in the day when no one read this blog. I decided to make some sauce and keep it on hand.
This is a really easy way to impress your people. It tastes authentic and is very easy, although not fast. I made enchiladas with some leftover smoked meat from Frey Smoked Meat Co. just after I made this and my work taste testers could not get enough! I am making some vegetarian enchiladas with it-they will be coming soon-for my long lost friend that I am catching up this evening. Make this, freeze it, or store it in the fridge for a few weeks. Full recipe after the montage. Linking up with Meal Plan Monday for $5 dinners!
|So dark and rich and low fat!|
|Just add water!|
|Toast your chiles to get some smoky flavor on them.|
|And deseed them. This is not too hard, cut off the top and shake for the most part.|
|Then put them in a pot with some water and boil to reconstitute them.|
|Onion and garlic to give it some flavor!|
|I think they are rehydrated!|
|Add the peppers, onions and garlic, 1/2 cup of liquid and I added a pinch of cumin.|
|Just playing with my camera!|
|And there you have it!|
3 cups Dried Peppers (I used a variety of guajillo, ancho and puya)
One small onion quartered
3 cloves garlic
1 tbsp. cumin
Heat about a quart of water to a boil. Tear off the stem from all the dried peppers and shake out and discard most of the seeds. In a small pan, heat 1 tsp. oil and toast the peppers for a few seconds to toast them. Place them in the boiling water and reduce heat to simmer, cook for about 30 minutes. Scoop out the peppers and place them in a blender with onion and garlic. Add about a cup of the cooking liquid. Blend until smooth.