Authentic Red Enchilada Sauce
Made with dried chiles and a piece of Mexican chocolate, this Authentic Red Enchilada Sauce is perfect in many dishes and recipes including your favorite enchiladas. It's gluten free and vegetarian!
Made with dried chiles and a piece of Mexican chocolate, this Authentic Red Enchilada Sauce is perfect in many dishes and recipes including your favorite enchiladas. It's gluten free and vegetarian!
- Carbohydrate 6.69804708679095 g
- Cholesterol 0 mg
- Fat 0.195938854912144 g
- Fiber 1.04164318930752 g
- Protein 1.40901223448247 g
- Saturated Fat 0.0201351161743616 g
- Serving Size 1 1 1/2 cup (547g)
- Sodium 1768.48092106701 mg
- Sugar 5.65640389748342 g
- Trans Fat 0.0590205341834674 g
- Calories 29 calories
Step-by-step
- In a large bowl, combine the seeded dried chiles and 3 cups of hot water. Let the chiles soak for about 20 minutes, until softened.
- Using a slotted spoon, transfer the softened chiles into a large blender.
- Add in 1 cup of the chile-soaked water, the remaining 1 cup of fresh water, minced garlic, salt and the Abuelita Mexican chocolate.
- Blend until smooth.
- Cover and store in an airtight container in the refrigerator until ready to use, up to two weeks.
Deep crimson liquid coats a spoon with a glossy sheen, carrying aromas of toasted fruit and dark cacao. Dried pods often present challenges in home kitchens due to uneven rehydration and tough skins remaining intact after blending. Soaking the dried guajillo, ancho, and arbol chiles in hot water for exactly twenty minutes softens the fibrous flesh sufficiently for a high-powered blender to pulverize completely. Removing the seeds prior to the soaking stage prevents excessive bitterness from infiltrating the final liquid. A small fragment of Mexican chocolate introduces subtle spice notes and balances the natural acidity of the peppers without adding overt sweetness. Standard blenders may leave microscopic flecks of pepper skin behind; passing the purée through a fine-mesh sieve yields a silky texture. Scaling this formula requires maintaining the ratio of three cups of soaking water to one cup of fresh water to preserve proper pouring viscosity. Storage in a sealed glass jar inside the refrigerator keeps the sauce fresh for up to fourteen days.
