Homemade Enchilada Sauce
Homemade red enchilada sauce is very easy to make, so unless there are no dehydrated chili pods available in your supermarket, there’s no need to buy it canned. You might find the chile pods in the Latin section of your grocery store prepackaged and labeled, mild, medium, or hot. It also freezes well so you can make a few cups at a time and store them in plastic containers or freezer bags. This sauce is used for many traditional Mexican dishes such as pozole, menudo, chile colorado, chilaquiles, and more! Once you make it you’ll never buy canned enchilada sauce again.
8 oz. dried guajillo chile pods (approx. 22-26 chile pods)
1 small white onion sliced in half
4 garlic cloves
salt to taste
– Remove stems and under running water, rinse the seeds out of the chile pods
– Place chile pods in a large pot and cover with water. Bring to a boil.
– Once water boils, turn heat off. Cover and let sit for 20-30 minutes.
– After 20-30 minutes, place chile pods in a blender. Add onion and garlic cloves. Add 1 1/2 cups of the water used to cook them and blend.
– Using a colander, strain the sauce into a medium sauce pan. Discard any seeds left in the colander.
– Under medium heat, cook sauce for 10-15 minutes.
– Season with salt according to taste.