Red Enchilada Sauce
This enchilada sauce is a showcase for our rehydrated New Mexico Red Chile Peppers, and allows their bold heat and deep, rich flavors to shine. Make the sauce with chicken or vegetable stock instead of re-using the soaking water from the chiles. The water that's left after soaking is bitter and unpleasant. We strongly recommend that you used Mexican Oregano rather than Greek Oregano; Mexican has more of a punch that stands up against the rich flavor of the chiles.
Our Red Enchilada Sauce is delicious when it's paired with our Tamales, but would be welcome just about anywhere you’re looking to inject some Mexican flavor!
Prep Time: 10 min.
Cooking Time: 30 min.
Servings: 2 cups
Cooking Method: Stovetop
Category: Sauces
Cuisine: Mexican
Ingredients:
- 12 New Mexico Red Chiles
- 3 cups water
- 2 garlic cloves, roughly chopped
- 2 teaspoons Smoked Oak Flake Salt
- 1 teaspoon Mexico Oregano
- 1 teaspoon Ground Cumin
- 2 Tablespoons olive oil
- 1 Tablespoon all purpose-flour
- 2 cups vegetable or chicken stock
Instructions:
- Remove stems and seeds from chiles and rinse.
- Place chiles in a pot, and add 3 cups water. Bring to a boil and simmer for 20 minutes.
- Drain the chiles and discard the soaking water.
- Place rehydrated chiles in a food processor or blender. Add garlic cloves, Smoked Oak Flake Salt, Mexican Oregano, and Ground Cumin and pulse or blend into a paste.
- In a skillet, heat olive oil over medium heat. Add flour and cook for a few minutes, or until the roux smells nutty.
- Add chile mixture and mix well, so there are no lumps. Stir in chicken or vegetable stock until you get the desired consistency. Cook for about 10 minutes.
- After sauce has cooked, strain through a metal strainer into a container.
- Serve or freeze for up to 3 months.
