Recipe by Bill Echols
"Great sauce and very authentic enchiladas. If you want a hotter sauce, just add some cayenne pepper when it's done. Ancho and pasilla chile peppers are dried chiles, and may be available at your grocery store, or a Mexican market."
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ancho chile peppers
pasilla chile peppers
Water to cover
Salt to taste
This sauce was wonderful! I added a jalapeño and it really turned out great. I browned the flour and onions a little longer than the recipe said to, just until they turned a reddish-brown. I also didn’t add as much stock as was mentioned in the recipe. I read the reviews saying it was too runny so I added it a little bit at a time. This was really a great sauce. I was looking for something other than the canned sauce and this hit the spot. It wasn’t too spicy so if you’re looking for spice, add a jalapeno or two.
This sauce was good and probably very authentic but it didn't really thicken up like it was supposed to until it was cooking and even then it didn't get very thick. In addition, it took a lot longer than anticipated, primarily with the pepper preparations, toasting, soaking, scraping. Turned out fine just didn't seem worth the effort.
I tripled the recipe and will be freezing half of it tonight. The nice thing about this recipe is that you can adjust the chilie peppers to your taste and play with new varieties. My family has a long tradition of using chilie peppers. I learned it from my grandmother. Its really not as much work as this recipe says. Clean the outside of your chilie with a paper towel. Open the chilies and take out the stem and seeds. Over a hot, dry skillet (not in the oven), throw in the cleaned chilies. Heat inside and outside until it starts to get soft. You are just doing this to heat up the oils. There should be no smoking and you aren't really looking for a change of color. Once they are done, throw them in a pot of simmering water. Once the chilies are in, turn the pot off and let rest for 20-30 minutes. Save the water! After all that, I throw it in the blender and puree it. Add some of the water if needed to the blender. I like big chunks of garlic in my enchilada sauce, so I just pureed the chilies and left the stock, garlic and butter as is ( I don't use onion because I don't like them). It's much faster this way and still as tasty. Good luck!
Finally, I've found an enchilada sauce recipe that equals the flavor found in my favorite Tucson restaurants. Easy to make, perfect consistency, and the "heat" can be adjusted according to the chiles use.
This is a pretty easy recipe, a little on the thin side, though. Also, I found that the toasting of the chiles in the oven was a bit time-consuming. Especially when the same effect can be produced by quickly pan searing the chiles. To do this, I usually cut the peppers in half, remove the seeds, then over medium high heat I fry each half about 10-15 seconds per side, while applying pressure with a spatula. Then, just continue the recipe as written.
I gave 4 stars because of the pulp prep on this. Like many other reviewers, I just seeded, removed stems, and toasted on comal before soaking. No problems with color. For bitterness, add a little sugar till its to your liking.
Nice job! I would add that to skin peppers, after you remove them from oven, place them in a tightly covered plastic container with some water in the bottom. Put directly in fridge. After they cool, the skins will almost fall off of the peppers.
Thank you! I used a blender to make the sauce (without the flour) as the old recipe I couldn't find did and I used Olive oil. No tomatoes! Real Enchilada sauce never had tomatoes! Thank you again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 42
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