Enchilada Sauce

Enchilada Sauce

Red enchilada sauce

James Andrews


  1. 4 Ounces guajillo chillies dried
  2. 4 Ounces chillies dried Ancho
  3. 1 onion medium
  4. 1 / 4 Cups tomato paste
  5. 6 Cloves garlic
  6. 2 cups chicken stock
  7. To Taste Salt
  8. To Taste Black Pepper


60 mins
  1. Add Photo

    Cut the stem off of each chile and de-seed if desired (yes, you probably desire the seeds removed). Soak the chiles in HOT water for 30-40 minutes or until they are soft and pliable. For a smokier flavor with some back end eat, add 1 or 2 chipotle peppers

  2. Add Photo

    In 2 batches, place half of each of the chiles, onion, garlic, broth, and salt in a blender. Blend adding additional soaking water as needed to get to proper consistency. Combine both pureed batches into a sauce pot and bring to boil.Add tomato paste.

  3. Add Photo

    Remove from the heat immediately, otherwise you risk it turning bitter. Press sauce through a strainer..

Add Step



Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords