Description
Red enchilada sauce, also known as salsa roja or mole rojo, prepared with ancho and pasilla chiles. Homemade enchilada sauce beats canned every time. Period. If you have never made it from scratch, you should give this authentic Mexican recipe a try. It is much easier to make than you may think and the results are phenomenal.
Ingredients
- 8 whole Ancho Chiles
- 4 whole Pasilla Chiles
- 1 whole Medium Onion, Quartered
- 2 whole Roma Tomatoes
- 3 cloves Garlic
- ½ teaspoons Mexican Oregano
- ½ teaspoons Marjoram
- 2 Tablespoons Cooking Oil
Preparation
Toast chiles in a hot pan until fragrant, about 10 to 15 seconds per side. Allow chiles to cool and then remove stems, seeds and veins.
Char the onion, tomatoes and garlic in a hot pan.
Place the chiles, onion, tomatoes, garlic, oregano and marjoram in a pot with just enough water until the ingredients are almost covered. Bring to a boil and then reduce heat to low. Simmer for 15 minutes to reconstitute the chiles and soften the veggies.
Blend the chiles, onion, tomatoes, garlic, oregano marjoram and soaking water until smooth. It usually takes about a minute. Add water little by little if necessary to blend. You may have to blend in two batches
Strain the mixture. Add cooking oil to a hot pan add the strained sauce to fry it. Reduce heat and simmer for 30 minutes until sauce has thickened. Add salt to taste.
Allow the sauce to sit for at least 2 hours so that the flavours meld. Warm the sauce before serving.
