Homemade Enchilada Sauce by @manningherkitchen

1h15
Medium

1 serving

🌶️

5 oz

Dried Chilli Peppers

🌶️

3

Pasilla Ancho Peppers

💧

950 ml

Water

🍅

2

Tomatoes

🧅

200 g

White Onion

🧄

12 g

Garlic

🥣

470 ml

Broth

🌿

1 g

Oregano

🧂

5 g

Taco Seasoning

🍋

2 tbsp

Lime Juice

🧂

6 g

Salt

🟤

4 g

Brown Sugar

Preparation Steps

  1. Step 1/15

    Add the dried guajillo chile peppers, dried New Mexico chile peppers, dried ancho chile peppers, and water to the large pot.

    dried guajillo chile peppers
    dried New Mexico chile peppers
    dried ancho chile peppers
    water
    🍲large pot
    🥄measuring cups

  2. Step 2/15

    Cover the pot and boil the peppers for 15 to 20 minutes, until fully softened.

    dried guajillo chile peppers
    dried New Mexico chile peppers
    dried ancho chile peppers
    water
    🍲large pot

  3. Step 3/15

    Drain the softened peppers in the colander and let them cool until safe to handle.

    dried guajillo chile peppers
    dried New Mexico chile peppers
    dried ancho chile peppers
    🍲large pot
    🥣colander

  4. Step 4/15

    Remove the stems, seeds, and inner membranes from the cooled chile peppers.

    dried guajillo chile peppers
    dried New Mexico chile peppers
    dried ancho chile peppers
    🔪knife
    🪵cutting board

  5. Step 5/15

    Cut the tomatoes in half and quarter the white onion.

    tomato
    white onion
    🔪knife
    🪵cutting board

  6. Step 6/15

    Dry-char the tomato halves, onion quarters, and whole garlic cloves in the frying pan until lightly browned.

    tomato
    white onion
    garlic
    🍳frying pan
    🥄wooden spoon

  7. Step 7/15

    Add the prepared chile peppers and charred vegetables to the blender.

    dried guajillo chile peppers
    dried New Mexico chile peppers
    dried ancho chile peppers
    tomato
    white onion
    garlic
    blender

  8. Step 8/15

    Pour the beef broth into the blender and blend the sauce until very smooth.

    beef broth
    blender
    🥄measuring cups

  9. Step 9/15

    Strain the blended sauce through the fine-mesh strainer into the large pot.

    🫗fine-mesh strainer
    🍲large pot
    🥄wooden spoon

  10. Step 10/15

    Place the pot over medium-low heat and stir in the dried oregano and taco seasoning.

    dried oregano
    taco seasoning
    🍲large pot
    🥄measuring spoons
    🥄wooden spoon

  11. Step 11/15

    Add the lime juice and salt, then stir until the seasoning is fully combined.

    lime juice
    salt
    🍲large pot
    🥄measuring spoons
    🥄wooden spoon

  12. Step 12/15

    Simmer the sauce for about 30 minutes, stirring occasionally, until it thickens to the consistency of heavy cream.

    🍲large pot
    🥄wooden spoon

  13. Step 13/15

    Taste the sauce and stir in brown sugar if it tastes bitter.

    brown sugar
    🍲large pot
    🥄measuring spoons
    🥄wooden spoon

  14. Step 14/15

    Cool the sauce completely and transfer it to a sealed storage container.

    🫙storage container
    🥄wooden spoon

  15. Step 15/15

    Refrigerate the sauce and use it within 14 days.

    🫙storage container

Composition

Ingredients

Types

Water, Vegetables, Seasonings, Fruit, Sweeteners

Ingredients

Dried chilli peppers, Pasilla ancho peppers, Water, Tomatoes, White onion, Garlic, Broth, Oregano, Taco seasoning, Lime juice, Salt, Brown sugar

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free

Calories

45 kcal

Macro nutrients

Protein: 1.5g, Carbohydrates: 8g, Dietary fiber: 2g, Total fat: 0.5g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 490mg, Potassium: 280mg, Iron: 1.5mg, Calcium: 35mg

Vitamins

Vitamin A: 110mcg RAE, Vitamin C: 12mg, Vitamin K: 5mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

50 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

large pot, frying pan, colander, fine-mesh strainer, knife, cutting board, measuring cups, measuring spoons, wooden spoon, storage container

Appliances

blender, stovetop, refrigerator

Type

Type

Type Of Dish

Sauce, Condiment

Occasions

Weeknight dinner, Mexican meal, Meal prep

Origin

Source

Platform

instagram

Original Creator

@manningherkitchen

Origin

Cuisine

Mexican, Tex-Mex

Geographic

Mexico, North America

Various

Aspect

Texture

Smooth, Velvety, Pourable, Thick

Flavors

Smoky, Earthy, Tangy, Savory, Mildly spicy, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Cool completely before storing,Do not leave out longer than 2 hours), fridge : 14 days (Store in a clean airtight container,Keep refrigerated at or below 4°C / 40°F), freezer : 90 days (Freeze in airtight freezer-safe portions,Leave headspace for expansion,Thaw in the refrigerator before reheating)