This incredible Enchilada Sauce is derived from our Red Taco Sauce recipe and is simply fantastic as an Enchilada Sauce. With a few other ingredients added in (Enchilada paste), to really transform this simple sauce. Use it with Beefy Cheese Burritos to make Enchiladas served with Rice. It can even be used over Hard or Soft Shell Tacos, various Rice dishes or wraps. Anywhere you would use Red Taco Sauce.
Servings: 1 portion
Equipment
- 1 Sauce Pot
- 1 Immersion Blender
- 1 Glass Jar
Ingredients
Enchilada Paste
- 3 Cloves Garlic
- 1-3 Guajillo Chiles - Stem and seeds removed. Soaked in water until softened
- 1 Onion - Coarsely chopped
- 1-2 Tomatoes - Coarsely chopped
- 1/4 C Pimento Paste - Sweet or Hot for added heat
- 1 Tbl Neutral Oil
- 1-3 Chiles de arbol - Seeds removed. Based on heat preference or omit.
Enchilada Base Sauce
- 1 1/4 C Water
- 1 Cube Bouillon - Beef, Chicken, Pork, or Vegetable
- 1/2 C Tomato Paste
- 1 Tbl Taco Seasoning - or 1 tsp Oregano & Cumin, and Black Pepper to taste
- 1 Tbl Ketchup
- 1/2 Tbl White Vinegar - can use Lime or Lemon Juice, added to taste
- 1 tsp Sugar - Optional or more for sweeter
- To Taste Salt & Pepper
Instructions
- Remove the stem, seeds, and membrane from the Chiles. Place into a bowl of water for a few minutes while you prepare the Base Sauce & Enchilada Paste.
- Combine the base sauce ingredients in a Pot and set aside.
- In a glass jar wide enough to fit an immersion blender, add the Chopped Onion, Tomato, Garlic, strained out soaked Chilies, Pimento Paste and Oil. Blend until smooth and add to the pot with the base sauce.
- Mix well and often while bringing it to a boil. Reduce the heat and simmer for 5–10 minutes. Add more water if needed to adjust for the consistency you want, or reduce longer to thicken. Adjust the seasoning to your liking.