Enchilada sauce is the heart and soul of any great enchilada. Whether you prefer a fiery kick or a mild, smoky flavor, making your own sauce allows for complete control over the taste and spice level. This guide will walk you through several methods for preparing delicious enchilada sauce, from simple to more complex recipes.
Understanding the Base: Choosing Your Peppers
The foundation of any great enchilada sauce is the chili pepper. Your choice of pepper will significantly impact the final flavor profile. Here are some popular options:
- Ancho Chiles: These dried poblano peppers offer a rich, deep, slightly sweet flavor with a mild heat. They are a great starting point for beginners.
- Pasilla Chiles: Another dried pepper, pasillas have a raisin-like sweetness and a medium heat, lending a complex depth of flavor.
- Guajillo Chiles: These dried peppers provide a bright, fruity flavor with a moderate heat. They are incredibly versatile.
- Chipotle Chiles: Smoked jalapeños, chipotles offer a smoky, intense flavor with a significant heat. Use sparingly unless you enjoy serious spice.
- New Mexico Chiles: These dried chiles offer a distinctive earthy and fruity flavor with medium heat.
Method 1: The Simple Blender Method (Perfect for Weeknights)
This method is quick, easy, and perfect for a weeknight dinner.
Ingredients:
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Combine all ingredients in a blender.
- Blend until smooth.
- Taste and adjust seasonings as needed.
- Heat in a saucepan over medium heat for 5-10 minutes, stirring occasionally, to allow the flavors to meld.
Method 2: The Roasted Chili Method (For Deeper Flavor)
Roasting the chiles before blending brings out a richer, more complex flavor.
Ingredients:
- 1 pound dried chiles (your choice – see above)
- 4 cups water
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- Salt to taste
Instructions:
- Roast the chiles: Preheat your oven's broiler. Arrange the chiles on a baking sheet and broil for 2-3 minutes per side, or until slightly charred. Watch carefully to prevent burning.
- Rehydrate: Place the roasted chiles in a bowl and cover with boiling water. Let them soak for at least 30 minutes, or until softened.
- Blend: Drain the chiles, reserving the soaking liquid. Combine the chiles, garlic, cumin, oregano, and a portion of the soaking liquid in a blender. Blend until smooth, adding more soaking liquid as needed to reach your desired consistency.
- Simmer: Pour the sauce into a saucepan and simmer over low heat for 15-20 minutes, stirring occasionally. Taste and adjust seasoning as needed.
Method 3: The "From Scratch" Method (For the Most Authentic Flavor)
This method involves making your own chili paste which requires more time and effort, but the flavour will pay you back many times over.
Ingredients:
- Same as Method 2, but with additional ingredients of your choice. Consider adding onions, tomatoes, or even a touch of chocolate for complexity.
Instructions:
- Follow steps 1 & 2 from Method 2.
- Sautee onions and/or garlic before adding chiles to further enhance flavour.
- Add other ingredients and continue to blend and simmer.
Tips for the Best Enchilada Sauce:
- Adjust the spice level: Start with a smaller amount of chili powder or chipotle peppers and add more to taste.
- Don't be afraid to experiment: Try different combinations of chiles to create your own signature sauce.
- Make it ahead: Enchilada sauce tastes even better the next day, so feel free to make it ahead of time.
- Use high-quality ingredients: The better the ingredients, the better the sauce will taste.
Making your own enchilada sauce is a rewarding experience. Experiment with different peppers and seasonings to discover your perfect blend. Enjoy!
