There is an immense amounts of various chilies that you can choose from when preparing dishes, but when you are making enchilada from scratch it is common practice to use the Guajillo Chili which can be found in the Latino section of any major grocery store. The guajillo chili is one of the most popular chilies used in Mexico. This chili tends to have more of a fruity sweetness with a medium spice. You can find this chili fresh, dried, powdered or as paste. This homemade red enchilada sauce can be used other meals as well to include pambasos, pozole and wet burritos. As always I encourage you to make your meals as healthy as can be, which is why I am providing you with this recipe versus just purchasing and cooking with the can.
There are many health benefits guajillo chili have to offer such as they are also full of nutritional minerals such as Vitamin B and C and it can increase your metabolism. These chilies also contain capsicum which has been proven to help health problems related to cardiovascular disease, kidney failure, asthma, ulcers and a few others.
- ½ a medium white onion
- 1 bag of dried guajillo chilies roughly 4-5 chillies
- Teaspoon of sea salt
- Tablespoon of black pepper
- 2 cloves of garlic
- 1 teaspoon of oregano
- 1 bay leaf
- 1 ½ cups of water
- 3 tablespoons of flour (depending on desired thickness)
First you want to remove the stems and then boil the guajillo chilies for approximately ten minutes or till they are soft. If you aren’t really into spicy foods you will want to remove some or all of the seeds in the middle.
While the guajillo chilies are boiling you can prepare and combine the rest of your ingredients into a blender. Chop up the ½ of the white onion as well as the two garlic cloves and bay leaf. Next I would suggest adding the salt, pepper and oregano, remember to not over season because you can always add it later. Add the 1 ½ cups of water into the blender. Lastly after ensuring your guajillo chilies are soft you will remove them from the boiling water and place them into the blender. Once you have combined all of these ingredients simply blend the mixture till it all becomes liquefied. I would suggest adding the flour one tablespoon at a time and blending it till you reach your desired thickness.
I promise after make this simple red enchilada sauce you will never want to purchase the can again. You can either use the sauce right away, freeze it, or keep it in the refrigerator for no longer than a week. This recipe will make about three cups of the red enchilada sauce.
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