Authentic Enchilada Sauce

Fresh-roasted chile peppers add zing to this authentic enchilada sauce, which can be made with either chicken or beef stock. Add cayenne pepper to make it hotter.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 71 Calories

Ingredients

• 4 tablespoons all-purpose flour
• 4 tablespoons butter
• 1 onion, chopped
• salt to taste
• 3 cups chicken stock
• 1 teaspoon dried oregano
• 2 cloves crushed garlic
• boiling water to cover
• 3 ancho chile peppers
• 3 pasilla chile peppers
• 0.5 teaspoon ground cumin

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place chile peppers in an even layer on a baking tray.

Step 3

Roast in the preheated oven until peppers are slightly toasted. When you can smell them, they're done.

Step 4

Slit peppers open, remove seeds and veins, and place in a large bowl with boiling water to cover. Let sit for 30 minutes, then remove from water, reserving water in the bowl. Scrape pulp from the insides of peppers and discard skins. (Note: The skins will give the mixture a bitter flavor.) Return pulp to water in the bowl and set aside.

Step 5

Heat butter in a large saucepan over medium heat. Sauté onion and garlic in hot butter until onion is tender, about 5 minutes. Stir in flour until well combined. Pour in stock, stirring until thickened, then add reserved pulp mixture. Mix in oregano and cumin until incorporated.

Step 6

Purée mixture in a blender or food processor until sauce is smooth. Season with salt.