Enchilada Sauce
Very easy red enchilada sauce
Servings: 2 people
Equipment
- 1 Blender
- 1 Sauce Pan medium sized
- 1 Knife, chef
- 1 Cutting Board
- 1 Sauce Pan small
- 1 Strainer, Mesh
Ingredients
- 2 ea chile, guajillo
- 2 ea chile, arbol
- 2 ea chile, serrano
- 4 ea tomato, roma
- 1/4 ea onion, red
- 1 cup water
- 1 tbsp salt
Instructions
- Remove the stems and seeds from the guajillo and arbol chiles. In a small saucepan toast the guajillo and arbol chiles until fragrant – about 5 minutes.
- Add 1 cup of water and bring to a boil. Boil for 5 minutes.
- Halve the tomatoes and place them, the red onion, salt, and serrano chiles in a blender. When the guajillo and arbol chiles are ready, add them – with the liquid – to the blender. If still hot, be careful to ensure the blender doesn't explode! Blend on high until you have a smooth puree.
- Pour sauce into a medium saucepan and boil for 20 minutes
- Strain sauce through a mesh strainer. Add any protein and use to create enchiladas.
Notes
For chamorro and chorizo enchiladas, add 6 oz. of chamorro meat and 1 oz. of cooked chorizo to the sauce. Heat 4 tortillas in the microwave for 30 seconds. On a plate, spoon the meat from the sauce into each tortilla. Add any additional fillings (lettuce, radish, etc.) and roll up. Top with more sauce. Serve with rice and beans and a small salad.
Enchiladas de Chamorro
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