Simplest Enchilada Sauce


Adapted from Salsas and Moles.

Makes about 2 1/3 cups


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2 dried ancho chiles*
6 dried guajillo or California chiles
2 garlic cloves
1 teaspoon salt
1 1/2 tablespoons minced white onion
2 tablespoons fresh lard or vegetable oil


Total: 1 Hour, 15 Minutes

1. Stem and seed chiles, opening them flat. Heat a large cast-iron skillet over high heat.

2. Press 1 chile at a time onto hot pan, turning once and cooking until blistered, 3 to 5 seconds per side. Submerge in a bowl with 2 cups hot water, 45 minutes.

3. Whirl chiles and liquid in a blender with garlic cloves and salt until very smooth.

4. In a medium saucepan over medium-high heat, sauté onion in lard. Add chile sauce; cook at a low boil, stirring often, 5 minutes. Add 1 cup hot water, reduce heat, and simmer 10 minutes, or longer if you want it thicker.

*Buy chiles at well-stocked grocery stores and Latino markets.

Created date

February 2015