AUTHENTIC DRIED CHILE-PEPITO ENCHILADA SAUCE
Real enchilada sauce made from dried chiles and optional ground pumpkin seeds, rich with indigenous flavors. Use in any traditional enchilada recipe.
Provided by shoshi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Bring the water to a boil, and set aside. Rinse and pat the ancho chiles dry, then tear out the stems and cores, and tear open the chiles. Scrape out seeds and veins, leaving the flesh intact. Tear the chiles into 1- to 2-inch pieces.
- Place the ancho pieces, onion, and garlic into a dry cast-iron skillet over medium-high heat, and toast, stirring constantly, until the chiles are fragrant and show browned spots, about 5 minutes. In a small separate skillet over medium heat, toast the ground cumin just until fragrant, 30 seconds to 1 minute. Watch carefully, the cumin will burn easily. Pour the toasted cumin into the skillet with the ancho mixture; pour in the hot water.
- Bring the mixture to a boil, then reduce heat to a simmer and cook until the ancho peppers are rehydrated and moist and the mixture is reduced, about 15 minutes. Season to taste with salt, agave syrup, and lemon juice. Remove from heat and let cool for about 15 minutes.
- Pour the ancho mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Stop the blender after about 30 seconds, and add the chile de arbol peppers, pumpkin seeds, oregano, and roma tomatoes. Puree in batches if needed until smooth and thickened.
- Return the blended sauce to the cast-iron skillet, bring to a boil, and reduce heat to a simmer. Cook, stirring often, for about 15 more minutes to blend flavors.
Nutrition Facts : Calories 113.6 calories, Carbohydrate 15.8 g, Fat 5 g, Fiber 4.8 g, Protein 4.7 g, SaturatedFat 0.8 g, Sodium 15.2 mg, Sugar 2.5 g
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Victor Chuks
[email protected]This is the best enchilada sauce I've ever had. I can't wait to make it again!
Dime Rikio
[email protected]I'm not a big fan of spicy food, but I really enjoyed this sauce. It had just the right amount of heat.
Muerta
[email protected]This sauce is so versatile. I've used it on enchiladas, tacos, and burritos. It's always a hit.
Ridhoy Khan
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the pepitos. It turned out great!
Biddut khan
[email protected]I love that this recipe uses all dried ingredients. It's so easy to keep on hand and make a quick and delicious meal.
Qari Saifullah
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The sauce is so flavorful and delicious.
Director brivian Bryan
[email protected]I'm not sure what I did wrong, but my sauce turned out really bland. I'm going to try it again and see if I can get it right.
April Gasser
[email protected]I made this sauce for a party and everyone loved it. It was the perfect addition to my enchiladas.
Zeeshan Ayaz
[email protected]This is my go-to enchilada sauce recipe. It's always a crowd-pleaser.
Ahmed Amoura
[email protected]I love the smoky flavor of the dried chiles in this sauce. It's so unique and delicious.
Md joy Hossen
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. Thanks for sharing!
Wesley Evraets
[email protected]I'm not a big fan of spicy food, but this sauce was surprisingly mild. I really enjoyed the flavor.
TJ Singo
[email protected]The sauce was a bit too spicy for my taste, but overall the enchiladas were still very good.
Kashif Bhatti
[email protected]I love this recipe! It's so easy to make and it always turns out great. I usually double the recipe so I have leftovers.
Sandra N.A. Lomotey
[email protected]I followed the recipe exactly and it turned out great! The sauce was rich and flavorful, and the enchiladas were delicious.
Raihan Kobir
[email protected]This enchilada sauce was a hit with my family! It had the perfect balance of heat and flavor. I will definitely be making it again.