Best Fresh Enchilada Sauce Recipes

FRESH ENCHILADA SAUCE

Steps:

• Roast whole peppers in 350 degree oven until the scent permeates the room (about 15 minutes).
• De-seed, de-vein, and slice peppers and place them in a large pot with just enough water to boil.
• Boil peppers covered for 30 minutes (don't cheat you will regret it later).
• Remove peppers from boiling water and wait until they are cool enough to handle.
• Holding on to one end of the slice of pepper, gently rub the pulp side with a fork until only the skin remains (skins will make the sauce bitter).
• Return pepper pulp to water and remove from heat.
• Saute onion and garlic in butter.
• Add flour and chicken stock.
• Stir until mixture begins to thicken.
• Add spices and water/pulp mixture.
• Puree and serve.
• Note: Jalapeno peppers work nicely if you are wanting a warmer sauce.

AUTHENTIC ENCHILADA SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chile peppers on a cookie sheet and roast in the oven until slightly toasted. (Note: When you can smell them, they're done.)
• Remove from the oven and slit them open. Remove the seeds and veins, then put them in a bowl with boiling water to cover. Allow them to sit for 30 minutes, then remove them from the water, reserving the water. Scrape the pulp from the insides of the chile peppers and discard the skins. (Note: The skins will give the mixture a bitter flavor.) Return the pulp to the water and set aside for later.
• In a large saucepan over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes, or until onion is tender. Add the flour and mix well. Add the stock, stirring until thickened, and then add the reserved chile pulp mixture. Finally, add the oregano and the cumin.
• In a blender or food processor, puree the mixture until smooth. Season with salt to taste.

TEN MINUTE ENCHILADA SAUCE

Steps:

• Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
• Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

HOMEMADE ENCHILADA SAUCE

Steps:

• Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.