An authentic enchilada sauce made from scratch with dried Mexican chilies and spices. Use it to make your favorite enchilada recipe or as a base condiment for soups, stews, and chilaquiles!
8guajillo chilies(stems, seeds, and membranes removed)
2pasilla chilies(stems, seeds, and membranes removed)
2garlic cloves
1teaspoonblack peppercorns
½teaspooncumin seeds
½Tablespoonoregano
2bay leaves
salt
Instructions
Place about 3 cups of water in a saucepan and bring to a boil.
Place dried chilies into a bowl and pour over the hot water, ensuring they are fully submerged.
Let the chilies soak for about 15-20 minutes, or until they become nicely soft and pliable.
Remove the chiles from the water and place them in a blender along with garlic, cumin seeds, black peppercorns, bay leaves, oregano, and salt.
Add 2 cups of water and blend until you’ll have a smooth sauce.
Strain the enchilada sauce through a fine-mesh sieve or cheesecloth to remove any remaining bits of skin or seeds.
Transfer the sauce to a saucepan and cook over medium-high heat until it has your desired consistency. Adjust salt to taste and turn off the heat.
You can use now the enchilada sauce right away or store it for later (read notes).
Notes
Look for guajillo and pasilla peppers that are flexible and pliable, if the peppers feel brittle or break easily, they probably are too old.
You can use only guajillo peppers. Or you can substitute pasilla chilies with chile ancho.
Place a fork or bowl on top of the chiles to keep them submerged in the hot water, so they will soak evenly.
You can add other ingredients to customize your homemade sauce to your liking. Think of chipotle peppers for smokiness or even a bit of chocolate for depth and richness.
This enchilada sauce stores well in the refrigerator in an airtight container or a glass for up to 1 week. It can also be stored in the freezer for 3-4 months.