Red Enchilada Sauce Recipe Dried Chiles

Prepare the dried chiles by removing and discarding the stem.

Red enchilada sauce recipe dried chiles. Keep the flour for your tortillas not your enchilada sauce. Let them soak for about 20 minutes. Cover and bring to a boil.

Mexican red enchilada sauce salsa roja this is the brick red sauce that bathes and brightens stuffed and rolled tortillas enchiladas it s a basic cooked not too hot mexican sauce with deep earthy pure chile flavor. Warm the oil in a large saucepan over medium heat. Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes.

How to make red enchilada sauce the recipe method. Place peppers in a bowl and pour enough hot water into bowl to cover completely. Rehydrate the dried chiles by placing them in hot water.

Salsa roja is what makes enchiladas en chil ada or seasoned with chile make this easy blender sauce once and the next time you won t even need a written recipe. For a hotter sauce substitute 2 or 3 new mexico chiles in place of 2 or 3 of the california chiles. Heat the chicken broth in a medium sized saucepan with the chiles submerged.

Preheat an oven to 400 degrees f 200 degrees c. Bring to a boil and then reduce heat to low and simmer for about 10 minutes. That s used in some red chile sauce recipes to compensate for not using whole dried chilies.

Be sure to remove the stems and seeds from the peppers first. You ca also remove and discard the seeds if you re extra sensitive to spicy foods. First heat a large pan to medium heat and dry toast the dried chili peppers a few minutes per side until the skins begin to puff up a bit.