This simple recipe is perfect for busy people who love to bring bold flavors to their family dinners without spending hours in the kitchen. The mix of ancho and guajillo chiles delivers a smoky, slightly spicy kick that will have everyone asking for more.
Whether you’re preparing a quick weeknight dinner or planning a special celebration, this red enchilada sauce is the must-have sauce for any dish.
Ingredients for Red Enchilada Sauce Canning Recipe
To create the perfect red enchilada sauce, you need a handful of carefully selected ingredients that bring bold, authentic flavors. This simple yet flavor-packed recipe combines dried chiles, spices, and fresh aromatics, making it the perfect addition to your pantry. Here’s what you’ll need:
- 2 ancho chiles, seeded and cleaned – These chiles add a smoky, mild heat that is a key flavor in any authentic Mexican enchilada sauce.
- 6 guajillo chiles, seeded and cleaned – Known for their slightly sweet and tangy flavor, guajillos balance the heat and depth of the ancho chiles.
- 3 cups of water – This liquid is essential to rehydrate the dried chiles, ensuring the sauce has the perfect texture and consistency.
- ¾ teaspoon kosher salt – A pinch of salt enhances the natural flavors of the chiles and spices, bringing the sauce together.
- ¼ teaspoon ground black pepper – Adds a subtle, warming spice to complement the depth of the chiles.
- ¼ teaspoon dried oregano – Oregano adds a touch of earthiness, balancing the chiles’ natural heat.
- ⅛ teaspoon ground cumin – This warm, earthy spice rounds out the flavor profile of the sauce, creating a perfectly balanced taste.
- 2 garlic cloves – Garlic is a must for adding a rich, aromatic flavor that enhances the overall sauce.
- ¼ medium white onion – The onion adds a mild sweetness that contrasts with the heat of the chiles, giving the sauce a smooth complexity.
- ½ tablespoon vegetable oil – The oil is used to sauté the sauce, enriching the flavors and giving it a silky texture.
With these simple, yet essential ingredients, you’re just a few steps away from crafting a flavorful, homemade red enchilada sauce that’s perfect for canning and using in all your favorite Mexican dishes.
Step-by-Step Instructions for Red Enchilada Sauce Canning Recipe
Creating a rich and flavorful red enchilada sauce is simple and straightforward. Follow these easy steps to make a sauce that will elevate your favorite Mexican dishes. With just a few minutes of hands-on time, you’ll have a homemade sauce that’s perfect for canning and enjoying later.
- Boil the Chiles
Begin by placing the dried chiles in a pot along with 3 cups of water. Bring the mixture to a gentle boil over medium heat for about 5–6 minutes. The chiles will soften, releasing their natural flavor into the water. Once they’re softened, remove from heat and use a plate or bowl to keep the chiles submerged. Let them soak for 2–3 minutes to fully rehydrate, making them easier to blend. After soaking, cool the chiles slightly, then strain them, saving 1 cup of the cooking water for later use. - Blend the Sauce
Now it’s time to bring all the ingredients together. Transfer the soaked chiles to a blender and add the reserved cooking water, onion, garlic, salt, black pepper, oregano, and ground cumin. Blend for 30 seconds to 1 minute, or until the sauce reaches a thick, smooth consistency. The combination of chiles, spices, and aromatics will form a bold and flavorful sauce that’s perfect for your enchiladas. - Strain the Sauce
For an ultra-smooth texture, strain the sauce through a fine-mesh sieve to remove any remaining bits of skin or seeds. This step ensures that your red enchilada sauce has a velvety, lump-free finish, making it perfect for dipping, drizzling, or canning. - Cook the Sauce
In a small skillet, preheat over low heat for about 1 minute. Add vegetable oil and heat for another minute. Pour the blended sauce into the skillet and allow it to simmer for 6–8 minutes. The sauce will reduce slightly, thickening as it cooks. This step enhances the flavor, bringing all the ingredients together into a rich, aromatic sauce. - Store and Refrigerate
Once the sauce has thickened to your liking, remove it from the heat. Allow it to cool slightly, then store it in an airtight container. Refrigerate until ready to use, and enjoy your homemade red enchilada sauce on tacos, burritos, or any other dish that could use an extra punch of flavor.
With these straightforward steps, you’ll have a delicious homemade red enchilada sauce that can be stored for future use, adding a homemade touch to your meals whenever you need it.
Authentic Red Enchilada Sauce Canning Recipe: Easy to Make, Perfect for Storing
This simple recipe is perfect for people who love to bring bold flavors to their family dinners. The mix of ancho and guajillo chiles delivers a smoky, slightly spicy kick that will have everyone asking for more.
Ingredients
Instructions
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Place the chiles in a pot with 3 cups of water and boil over medium heat for 5–6 minutes, or until softened.
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Remove from heat, use a plate or bowl to keep the chiles submerged, and let them soak for 2–3 minutes.
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Slightly cool the chiles, strain them, and reserve 1 cup of the cooking water.
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Transfer the chiles to a blender. Add the reserved water, onion, garlic, salt, pepper, oregano, and cumin. Blend for 30 seconds to 1 minute or until the sauce has a thick consistency.
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Strain the sauce.
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Preheat a small skillet over low heat for 1 minute. Add the oil and heat for 1 more minute. Pour the sauce into the skillet and cook for 6–8 minutes, or until the sauce has slightly reduced.
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Store the sauce in a container and refrigerate until ready to use.
