I love something about a RICH Mexican red sauce! Making this for enchiladas, meat dishes and so many other things is worth the extra work to me!
You may think this seems like a lot of work when you can easily buy it off of the shelf at any store BUT I like knowing what went into it and know there are only natural ingredients inside!
PLUS I can add as many seasonings as I want!
Red Sauce
Authentic Red Sauce
By Published: August 19, 2018
- Yield: 2 Cups Servings
Deep, rich red sauce great for enchiladas, chicharrones, meats and so many other things!
Ingredients
- 4 oz dried Mexican chilis I used guajillo chilis --Any New Mexico orCalifornia red chili will work
- 2 Cups chicken stock
- 1-2 cups reserved water from boiled chilis
- to taste salt
- to taste black pepper
- to taste cumin
- to taste granulated garlic
- to taste granulated onion
- 1 tsp Mexican Oregano
Instructions
- Place chilis in a large pot of water and bring to a boil
- once they are at a rapid boil, remove them from the heat and place something on top of them to keep them submerged and let them steep like this for 30-60 minutes
- once they have cooled enough to handle, carefully remove the stems and seeds
- place the chilis in a blender and add the 2 cups of broth as well as 1 CUP of the left over chili water
Also add in the seasonings.
We are hanging on to the other CUP of reserved liquid for now.
just in case
- Blend until as smooth as it will get and grab your strainer!
- strain the sauce until you have nothing but bits and seeds left.
- At any point, you can add in more liquid to get to the consistency you like.
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