All I know is, if you’re going to make Enchilada Sauce, you better REPRESENT! There are a ton of recipes out there, a lot of misconceptions with different ingredients and plain and simple, people that are just making it wrong. And all I can say is, if you’re making your Enchilada Sauce with flour, like a gravy, it’s time to sit down and watch how I do it because I’m going to take you to school on this one. And I promise you, you’ll be glad you did. This is hands down the best recipe for this sauce and it’s so easy you won’t believe it. But I’m telling you, the flavor and freshness is as present as this gift I’m giving you today. So pull up a chair because class is in session!
Also, if you’d like to look over some of my recipes that use Enchilada Sauce or if you need a side, here are a few links.
Bean and Cheese Burrito
Seafood Enchiladas (will be up Friday)
Enchilada Sauce Ingredients:
12 Large Dehydrated Chili’s, seeded
1 qt Chicken Broth, approximately
1/2 tsp Cumin
1/2 tsp Onion Powder
1/4 tsp Salt, adjust to taste
2 garlic Cloves
This Enchilada Sauce Video Recipe has a few added bonuses; a 3 in one, if you will. When you make this sauce, there are a few steps that you go through that lead to other ingredients for other recipes. One is Chili Flakes, or as some call it, Crushed Red Pepper. This ingredient is used in Thai, Chinese, Szechuan, Japanese, Italian and Cajun recipes around the world to add some kick to their dishes. So if you like spice definitely add these to a shaker and store. Also in this video, I show you how to make chili paste. The paste is derived through the straining process anyway and it only takes another minute to make so thought I’d show you after I strained the Enchilada Sauce.