Create your own Authentic Red Chile Enchilada Sauce made with dried New Mexican red chile pods and use on burritos, enchiladas, eggs, tamales – anything!
Canned enchilada sauce cannot compare to anything you’d make yourself. If you buy it from the store, you’re either going to get the cheap stuff that is disgusting and full of things you shouldn’t put in your body, or if you can find some really good stuff its likely to be insanely expensive. Making your own is not only cheap and easy, but it is insanely delicious. I’ve made my own green chile enchilada sauce from freshly roasted hatch green chiles, but I was a little unsure at first as to how to make enchilada sauce. Turns out, its almost the same exact process except that I like to toast the chiles for a couple of minutes to really bring out their flavor and then rehydrate them before blending them up. Starting from whole pods helps to ensure freshness and give the most authentic flavor.
Chile sauce is a staple in New Mexican cooking. You can use the sauce in enchiladas, burritos, tamales, or smothered on top of basically anything. This sauce will keep up to 6 days refrigerated and freezes well. I personally love to smother my breakfast burritos with the stuff. YUM!
Authentic Red Chile Sauce
- 25 dried whole red New Mexican chile pods mild, medium, hot, or a combination
- 4 cups chicken stock
- 2 tablespoons vegetable oil I used avocado oil
- 1 medium onion chopped
- 3 garlic cloves chopped
- 1 tablespoon flour
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1 teaspoon salt or more to taste
- Rinse any dirt off the chile pods. Gently toast dried whole chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side. Be very careful to prevent any burning. Remove the chiles from the skillet immediately. When cool enough to handle, break each chile pod into several pieces and discard stem and seeds. Wearing rubber gloves is highly recommended.
- Heat the chicken broth in a medium sized saucepan with the chiles submerged. Bring to a boil and then reduce heat to low and simmer for about 10 minutes.
- Warm the oil in a large saucepan over medium heat. Add the onion and garlic, and sauté several minutes until the onion is limp. Add the flour and spices and continue to cook until the flour becomes fragrant.
- Combine the chiles, chicken broth, onion, garlic, and spices in the blender and blend until smooth. You may have to do this in several batches.
- Return blended sauce to the saucepan and heat until it just starts to bubble. Reduce the heat to medium-low and simmer for a total of 20 to 25 minutes.
- After about 15 minutes, taste the sauce and adjust seasonings. When ready, the sauce will be cooked down enough to coat a spoon thickly but still drop off of it easily. Use warm or refrigerate for later use.