Homemade Enchilada Sauce

I might as well turn up the music since I'm going back to my roots of growing up in my native Los Angeles where the Mexican food is absolutely delish!

I rustled up some Guajillo chilis and made homemade enchilada sauce last night. I'll be putting them together for tonight's dinner~recipe coming soon!  I was going to resort to canned enchilada sauce but the taste isn't as good as homemade and the price would have been double as expensive. No way to that! 

Here's my recipe~

6 Dried Chilis (Ancho or Guajillo or any other large mild chili's)

1/4 of an Onion

Water or chicken broth

4 cloves garlic

1 can tomatoes
1 tbsp ground cumin (comino)

1 Tbsp Oregano

1 tsp salt

3 Tbsp oil

3 Tbsp flour

The chili peppers are large, soft and leathery and come in a plastic bag in the Hispanic section of the market. This time I used Guajillo peppers and they had a little bit of spice to them. You can always add more tomatos or reduce the chilis to your liking.

Take of the stems of the chilis and remove most of the seeds and veins. I cut mine open with kitchen scissors to make the job easier. Put chilis and 1/4 of a whole onion in saucepan and cover with water and boil them~ it will be about 2 cups of water or so~just make sure they're covered so they soften up.   

While the chilis are boiling and the aroma fills your kitchen you will probably be coughing just like I do! ;) Let chilis and water cool. Do not throw away any of the water since you can add some later if it's too thick. Put chilis,onion, tomatoes and water in blender and whir till smooth. Depending on how long I cooked the chilis and how soft they get, there might be small chunks of chili. Personally I don't like the chunks so I run my sauce through a sieve. Set aside.  You can add more water if it's too thick.

In pan, Heat up oil and saute garlic till brown. Do not burn. Add cumin, oregano and salt and saute till you can smell the flavors of the seasoning. Add flour and stir together making a roux. If you need more oil or flour adjust this now. Add more water/chicken broth if mixture is too thin.

This makes about a quart~ 4 cups

You can also use this sauce for making Chili Colorado~  yum! 

 

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