I like Mexican cuisine. Normally when I go out to eat, I find myself at a Mexican Restaurant very often. The way they combine and layer flavors just makes me happy. One of my favorite things are Enchiladas, Pork, Beef, Chicken, or Cheese. I love em all. Sometimes I order with chille Verde sauce and sometimes the traditional red sauce. Just depends on my mood at the time. What I am going to share with you today is The Red sauce that I make when I do Enchiladas at home. I usually make this up a day ahead of time so it has time to rest and for all the flavors to marry together. That’s the thing about Soups and Sauces, they are always better the next day. The star of this sauce are the Ancho Chiles I use for the main flavoring.
An Ancho Chile is the dried version of a Poblano Pepper. They have a sweet smoky flavor that just goes very well in this sauce. Here is a list of the rest of the ingredients and then we will get into building the sauce. Just as a heads up, your kitchen is going to smell wonderful while this is cooking.
3 Ancho Chiles Stems and seeds removed
1 Red Onion
3 Tbsp Olive Oil
3 Cloves Garlic Minced
1 Tbsp Cumin
1 Tbsp Mexican Oregeno
1 Cup White Wine (remember Dave’s rule: If you wouldn’t drink it, don’t cook with it.)
2 16 oz Cans Whole Tomatoes
3 Cups Chicken Stock(you can also use vegetable stock if you wish for a vegan alternative)
2 Tbsp Good Honey
The first step is to remove the stems and seeds from the anchos. Then put them into a container of hot water and let them steep for awhile. About 2 cups of water is plenty.
While they are steeping Dice the onion and mince the garlic. Warm the olive oil in a large sauce pot and add the onion. cook until translucent, and then add the garlic and cook a few more minutes. Add the Cumin and the Oregano, and when you start to smell them, add the wine. Let this cook for about 5 mins, and then add in the tomatoes, and the chicken stock. Let this simmer for about 20 mins.
Now it’s time for the Chiles. Place the steeped chiles in a blender with about 1/2 cup of the steeping liquid and puree. Pour this into your sauce, turn down the heat and let everything simmer for about an hour.
Now this next step can be done one of two ways, If you have an immersion blender( and if you don’t, you should, ), Just blend your sauce with this, you want a smooth texture and not chunky. Or alternatively, you can pour the sauce into a blender and do it that way. Once this step is done add the honey. Now let the sauce cool, place in an airtight container and refrigerate till your ready to use it. If it is going to be any more than 2 days before use I recommend freezing.
This is a very versatile sauce, and can be used for other Mexican dishes as well. I have been known to put in on tacos, burritos, its even good on rice. Next up I will share my recipe for the enchiladas that go so well with this sauce.
Cook from the heart, taste the love