So, I’m a halfy – half a British, Irish, French mix and half Mexican.  Growing up we ate a lot of Americanized Mexican food – until I began cooking for myself I thought that the only way to season a lot of meals was to use a Lawry’s packet! (Fajita, Enchilada, Taco, etc.).  And there is nothing wrong with that! In fact, I still use the taco and fajita packets on occasion because the seasoning mixes are so tasty!

But…I have moved away from the enchilada sauce packet, not because it isn’t good, but because homemade is SO MUCH BETTER! (It also freezes fantastically so there is no reason not to make a bunch and freeze it).  Mr. E is reading over my shoulder right now and he has asked me to underline the “so much better” and add more exclamation points…I’m telling him I think the all caps is enough and that you all get that we “really like it”. LOL  I will share that Mr. E says (almost) every time I make it that he didn’t even like enchilada sauce until he tried mine.  🙂 Aww – he’s so sweet!

There aren’t that many ingredients in enchilada sauce…

It does require a few different “tools” and you will have a bit of a mess afterwards, but as Mr. E says – it’s totally worth it. (He does all of the dishes, so I can completely agree with this statement 🙂 ).You’ll need a blender, small mesh colander, and then some regular items like a rubber spatula, pan, measuring cups and spoons, big bowl.

The first step is to break the tops off the dried red chili peppers and throw them away. Rinse the chilies well to get out all the seeds.  It’s to taste how many mild and hot peppers you use, but even if you like really mild chili flavor, I suggest throwing in at least 1-2 of the hot’s just because of how the flavors meld.

In a big metal or glass bowl add the rinsed chilies and 3 cups boiling water.  Place a cover over the bowl and let steep.

After the chilies are soft you’ll blend all of the ingredients together.  I think the skin on the chilies can add a bitter taste to the sauce, so I use a small mesh colander to strain the sauce through before adding to the pan.  I ladle about a cup at a time into the colander and then use a spatula to push the sauce through and toss the skin that collects in the colander.

After that, I let it cook for about 10 minutes and then either begin making enchiladas or let it cool to freeze for later use.  I often double or triple this recipe and then freeze it in smaller portions so we always have sauce on hand.

Enchilada Sauce

10-12 dried mild and hot red Chilies (ratio example: 8 mild and 4 hot)

3 cups boiling water

¼ cup tomato paste       

1 small garlic clove, peeled

¼ cup vegetable oil

1½ teaspoon salt

1 teaspoon Mexican oregano

¼ teaspoon cumin

 

Break off the tops of dried chilies and rinse thoroughly, getting all of the seeds out.  Place in a large heat proof bowl and add the 3 cups boiling water.  Place a cover over the bowl and let steep 10 minutes.   

 

In a blender add softened chilies, tomato paste, garlic clove, vegetable oil, salt, Mexican oregano, cumin, 1½ to 2 cups of the chili water and then 1 to 1½ cups of plain water (the total amount of water should equal 3 cups) .  The amount of chili water you add is dependent on taste and how flavorful you want the enchilada sauce.  I typically use 2 cups of the chili water and then 1 cup plain water.  Blend a minute or two. 

 

Using a small mesh colander held over a sauce pan, ladle some of the sauce into the colander.  Using a spatula press the sauce through the colander, this helps to collect the skin from the chilies.  Keep repeating this process, occasionally dumping the skin remnants into the trash and rinsing the colander when it gets to full, until the blender is empty.

 

Turn stove on medium and simmer 10 minutes, if the sauce gets too thick, add more water. Add more salt to taste and if it’s not quite what you’re used to, add a teaspoon or so of the Lawry’s enchilada seasoning. 🙂 In the past I have done it on occasion and it’s really good too!  Enjoy!