Homemade is always better than canned! (Dried Pepper Homemade Enchilada Sauce)

Homemade enchilada sauce sounds like it is daunting, but it is not.  It is something you should have around at all times.  It is so much richer and thicker than canned, and way better for you.  We cleaned out Kevin's pantry at his rental in Baton Rouge and he had a ton of dried peppers.  I brought them home with the intention to remake these Citrus Chili Short Ribs so Kevin could try them and to make a prettier post.  Time got away from me.  I decided to make enchilada sauce instead.

I promise this is easy, it just takes a little passive time.  The thick rich flavors are so good and it makes any enchilada or casserole way better.  I made a couple of enchilada casseroles with it and they were just delightful!  I made my old favorite, crockpot enchilada quinoa, and made a new one that will be coming your way soon.  Full recipe to follow the montage.

Hey dreamy sauce!
The simple cast

Make sure you don't burn them!
Blend it all up and cook!

Pin it for a rainy day!

Homemade Enchilada Sauce (Adapted from Daring Gourmet )

3 ounces dried ancho peppers
3 ounces dried guajillo peppers
2-3 or more dried arbol peppers 
1 medium white onion, peeled and cut in half
4 cloves garlic, peeled
4 cups hot chicken broth
1 teaspoon sea salt
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin

Heat a heavy non-stick skillet over medium-high heat. Lay the dried peppers on the skillet and toast them for a minute or two on each, just until they become very fragrant.  Remove and set aside. Next place the onion, and garlic on the skillet and toast until lightly browned.
Remove the stems from the peppers (using gloves if you're using hot peppers), slice the peppers open and remove and discard all of the seeds and the membranes  Place the peppers in a bowl.
Pour the hot chicken broth over the peppers, cover the bowl and let them sit for 20-30 minutes until soft.
Place the peppers and their liquid along with the onion, garlic and all remaining ingredients in a blender and blend until completely smooth.  Heat a tablespoon or so of oil to a saucepan. Place a small holed strainer over saucepan and pour sauce over it to strain the solids. Simmer it uncovered for about 30 minutes. The sauce should be the thickness of heavy cream.

Happy Cooking!


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