Red Enchilada Sauce

Red Enchilada Sauce
Red Enchilada Sauce

This Enchilada Sauce (or Tamale Sauce. Or Taco Sauce.) is a beautiful creation that stars some of our rehydrated Hatch Red Chile Peppers. In case you haven’t yet rehydrated your own chiles yet, check out our handy tutorial below that walks you through it. After soaking your chiles in some hot water, Jeff recommends making the rest of your sauce using either chicken or vegetable stock rather than trying to get the most of your old chile water- don’t do that, it’ll taste bitter. Besides the chiles and stock, the rest of the flavors come to use from some lovely smoky Oak Salt, Cumin, and Mexican Oregano. If you only have Italian/Mediterranean Oregano available to you that could work, but the flavor will be far sweeter and you’ll lose some of the vibrancy that Mexican Oregano gives.

In addition to the little bit of trickery you’re doing with rehydrating your chiles, you’ll also be roux making for your sauce as well. Instead of doing butter, Jeff has you heating olive oil with some flour until you lose the starch-y flour-y taste and are left with little paste that will help thicken your sauce.

This Enchilada Sauce paired great with our Tamales, but could also be great just about anywhere you’re looking to inject some Mexican flavor!

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Prep Time: 10 min.
Cooking Time: 30 min.
Category: Sauces
Cuisine: Mexican
Ingredients:
Instructions:
  1. Remove stems and seeds from chiles and rinse.
  2. Place chiles in a pot, and add 3 cups water. Bring to a boil and simmer for 20 minutes.
  3. Place rehydrated chiles in a food processor or blender. Add salt, garlic cloves, oregano and cumin and pulse or blend into a paste.
  4. In a skillet, heat olive oil over medium heat. Add flour and cook for a few minutes, or until the roux smells nutty.
  5. Add chile mixture and mix well, so there are no lumps. Stir in stock until you get the desired consistency. Cook for about 10 minutes.
  6. After sauce has cooked, strain through a metal strainer into a container.
  7. Serve or freeze for up to 3 months.
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