Ingredients for Fresh Enchilada Sauce
- Pasilla Chiles
- Ancho Chilies
- 1 large onion
- 4 cloves garlic
- 1/4 cup all-purpose flour
- 4 tablespoons butter
- 4 cups chicken stock
- 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt to taste
- 2 lbs poblano peppers
- 1 lb Anaheim peppers
- 2 teaspoons chili powder
- 1/4 teaspoon cayenne pepper (optional)
- Pepper to taste
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How to Make Fresh Enchilada Sauce
- Preheat oven to 350°F (175°C). Roast 2 lbs poblano peppers and 1 lb Anaheim peppers until skins are blackened and the scent fills your kitchen (about 20-25 minutes).
- Place roasted peppers in a large bowl, cover with plastic wrap, and let them steam for 15 minutes. This will make peeling much easier.
- Once cool enough to handle, peel, deseed, devein, and roughly chop the peppers.
- In a large pot, sauté 1 large onion (chopped) and 4 cloves garlic (minced) in 4 tablespoons of butter until softened (about 5 minutes).
- Add 1/4 cup all-purpose flour and whisk constantly for 1 minute.
- Gradually whisk in 4 cups of chicken stock, ensuring no lumps form.
- Stir in the chopped peppers, 2 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon cayenne pepper (optional), and salt and pepper to taste.
- Bring the mixture to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally, until the sauce has thickened.
- Carefully transfer the sauce to a blender (or use an immersion blender) and puree until smooth.
- Taste and adjust seasonings as needed. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
4g
Fat
13g
Carbs
2g
