Enchilada Sauce Recipe Serious Eats

It starts with toasting moderately spicy guajillo chilies followed by pureeing them with garlic tomatoes cumin and black pepper.

Enchilada sauce recipe serious eats. Teaspoon ground cumin. How to make ash s sweet spicy enchilada sauce. Our favorite red enchilada sauce comes from joshua bousel at serious eats.

Cup new mexico or california chili powder. Heat oil in a large saucepan over medium high heat until shimmering. The ingredient list now reflects the servings specified.

Cup vegetable oil. The sauce is then strained into a saucepan with hot oil and cooked into a thick paste. The sauce will thicken some more as it cools.

Plus it s a great staple to keep in your freezer for nights you re craving home made enchiladas. Remove the roast from the pot and add the onion. Our favorite red enchilada sauce comes from joshua bousel at serious eats.

Heat the oven to 400 f with a rack in the middle position. Cook whisking often for about 5 to 7 minutes until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. Strain the stock through a fine mesh strainer into the bowl with the tomatillo pepper mixture.

Raise heat to medium high and bring the mixture to a simmer then reduce heat as necessary to maintain a gentle simmer. It s easy to make and packed with flavor. Set a fine mesh strainer over pan and pour in sauce.