On Line Cookbook

Enchilada Sauce

Recipe Information
Kate Ransdell

Serves/Makes:6-1/2 cups

  • 4 oz (112 grm). dried, mild red chiles (NO SUBSTITUTE!)
  • 4 cups (950 ml) hot water
  • 1 tsp (5 ml) crushed red pepper flakes
  • 2 8 oz (224 grm). cans tomato sauce
  • 3 cloves garlic, minced
  • 1 tsp (5 ml) salt
  • 1 tbsp (15 ml) tomato paste
  • 1 tsp (5 ml) ground cumin
  • 1 tsp (5 ml) Mexican oregano, crushed
  • reheat oven to 350 degrees (175 C.).
  • Place chiles on a cookie sheet and roast 3 to 5 minutes. WATCH CAREFULLY so the chiles don't burn -- you won't like the flavor.
  • Remove chiles from oven and allow to cool.
  • Remove and discard stems, seeds and membranes.
  • Tear up chiles into small pieces and place in food processor or blender container.
  • Process until ground to a coarse powder (don't breathe in when you take off the lid!)
  • With the machine running, carefully pour in 1 to 2 cups (475 ml) hot water and process until mixture is thick.
  • Pour in tomato sauce, tomato paste, garlic, cumin, salt and oregano.
  • Process until well blended. Pour mixture into a large bowl and stir in enough of the remaining water to get desired consistency. It should be somewhat thick.
  • Freeze in 1-1/2 cups (350 ml) containers. Makes enough sauce for about 3 recipes of Enchiladas.
This tastes very similar to the enchilada sauce served in GOOD Mexican restaurants.