I wanted to call this recipe “Authentic Red Enchilada Sauce”, but I am not sure if it is actually an authentic Mexican recipe or not. It is, however, very tasty. This recipe is actually a combination of a couple I found on the internet, written by ladies who moved to the United States from Mexico, along with a couple of modifications I made to give it a little more heat and flavor. It came out very well, and I personally will make this a lot in the future.
Ingredients:
3 dried guajillo chilis*
2 dried ancho chilis*
2 dried New Mexico chilis*
2 dried arbol chilis*
4 fresh red chilis, chopped
1/2 large yellow onion, chopped
4 cups hot water
1 1/2 to 2 tsp coarse kosher salt
2-3 cloves garlic
1 piece of Mexican chocolate**
* The dried chili peppers can be found in the international foods section of most grocery stores.
** Nestle Abuelita Mexican Chocolate Drink Mix can be found in the international food section as well. It comes in the form of a large chocolate bar, which is segmented. I used 1 segment, but you can use two if you prefer.
Directions:
1. In a large bowl, add dried chilis and hot water. Cover bowl with a large plate or plastic wrap and let the chilis soak for 20 minutes.
2. Using a slotted spoon, move the softened chilis into a blender. Add the onion, garlic, red chilis, salt, and Mexican Chocolate. Add 1 cup of the water you soaked the chilis in and 1/2 cup of fresh water. Blend until smooth. Add more water if the sauce is too thick.
3. If not being used immediately, pour sauce into an airtight container and refrigerate.
Notes:
1. For less heat, use only 1 arbol chili or eliminate them altogether. You can also leave out the fresh red chilis.
2. Blend the sauce well. The skins on the dried chilis are kind of tough and will become a nuisance when you’re trying to eat.
3. You will likely need to add some extra water. The sauce will be very thick when made as above.
4. The sauce, when made as above, is not overly hot but does have a residual burn. If you’re sensitive to spicy foods, you may want to modify this recipe.