A staple of Mexican cuisine, enchilada sauce is made by toasting dried red chiles, softening them in hot water, then simmering them with tomatoes and spices. Serve it over enchiladas, tacos, or rice at a party.
Toast the dried red chiles in a dry skillet for 2 minutes, turning them every few seconds. Then soak them in hot water for 15 minutes to soften.
Blend the softened chiles with the tomato, onion, garlic cloves, cumin, and thyme leaves until smooth.
Toast the flour in the cooking oil for 1 minute. Add the blended mixture and stir well.
Add the water and salt. Simmer over low heat for 35 minutes, stirring occasionally, until thickened.
Important: Turn the dried chiles every few seconds as you toast them, and stop before they smoke. If they burn, the sauce will taste bitter and harsh. Contains gluten (flour).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
