Red Enchilada Sauce Recipe
prep 35 mins
cook 30 mins
total 1 hour, 5 mins
author douglas cullen
yield 8 servings
Recipe for an easy red enchilada sauce, also known as salsa roja or mole rojo, prepared with dried ancho and pasilla chiles. Use it as a base for Pozole too.
- 8 ancho chiles (mild fruity dried chili pods)
- 4 pasilla chiles (mild fruity dried chili pods)
- 1 medium onion quartered
- 2 plum tomatoes
- 3 cloves of garlic
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon marjoram
- 2 tablespoons cooking oil
- Salt to taste
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- Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side)
- Allow chiles to cool and then remove stems, seeds, and veins.
- Char the onion, tomatoes and garlic in a hot pan.
- Place the chiles, onion, tomatoes, garlic oregano and marjoram in a pot with just enough water until the ingredients are almost covered.
- Bring to a boil and then reduce the heat to low.
- Simmer for 15 minutes to reconstitute the chiles and soften the veggies.
- Blend the chiles, onion, tomatoes, garlic, oregano marjoram and the soaking water until smooth. It usually takes about a minute.
- Add water little by little if necessary to blend. You may have to blend in two batches
- Strain the mixture.
- Add two tablespoons of cooking oil to a hot pan add the strained sauce to fry it.
- Reduce the heat and simmer for 30 minutes until the sauce has thickened.
- Add salt to taste.
- Allow the sauce to sit for at least 2 hours so that the flavors meld.
- Warm the sauce before serving.