1/1 Photo of Mail Order 'powder-Free' Red Enchilada Sauce
Where I live, decent canned enchilada sauce is not available. Since most recipes for homemade call for 'chili powder' (which is also suspect in these parts) I now buy many varieties of dried chiles via mail order. This recipe is fairly easy and does the trick for me.
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- 1Wipe off the chiles with a damp cloth.
- 2Tear the stems off the New Mexico and ancho chiles, then open them up with your fingers and pluck out the seeds and membranes, making jerky-sized pieces of chile.
- 3Heat up the big sauce pan you will need later and 'stir-fry' the chile pieces until they smell nice (2-3 minutes).
- 4Dump the toasted chiles and the chipotles into a medium-sized bowl, barely cover with hot stock, then float a smaller heavy glass bowl onto everything to keep the bits submerged. Soak for about 30 minutes.
- 5Place the garlic, onion, spices and drained tomatoes into a blender.
- 6Add the soaked chiles (including liquid), and puree until smooth.
- 7Pour into the saucepan, add the tomato sauce and simmer for 30 minutes, adding stock to get the thickness you like. Season to taste.
- 8To serve, I simply POACH corn tortillas right in the sauce for a minute or two (low fat trick), then pull them out one at a time with tongs, roll them around some pre-warmed filling (right on the plate), then smother with more sauce. No baking(impatient guy trick). Finish with a dollop of sour cream and a single black olive if you like.
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Nutritional Facts for Mail Order 'powder-Free' Red Enchilada Sauce
Serving Size: 1 (1085 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 179.4
- Calories from Fat 31
- Total Fat 3.5 g
- Saturated Fat 0.5 g
- Cholesterol 2.4 mg
- Sodium 805.4 mg
- Total Carbohydrate 34.7 g
- Dietary Fiber 9.1 g
- Sugars 11.8 g
- Protein 7.5 g
The following items or measurements are not included: