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The key to a great Mexican enchilada is making homemade enchilada sauce. During the summer, when tomatillo's are in peak season, I love to make green enchilada sauce. However, in the winter I crave a deep sauce with depth. Frozen preserved tomatoes, chicken broth, reconstituted dried chile's, and pork lard create a full bodied sauce.
Salsa Roja Para Enchiladas - Red Enchilada Sauce
Makes enough sauce for 12 enchilada's
Ingredients:
- 3 whole tomatoes (preserved) diced, or 1 can of diced tomatoes
- 2 cups chicken broth, preferably homemade
- 5 garlic cloves, pressed or smashed
- 2 dried guajillo chile's, stem and seeds removed
- 1 large dried ancho chile, stem and seeds removed
- 1/2 tbls dried Mexican oregano
- 1 tsp cumin
- 2 tbls farm fresh pork lard
- Celtic Sea Salt to taste
- In a large stock pot or dutch oven add all ingredients and bring to a boil. Lower the heat and simmer for 20-25 minutes or until the chile's have reconstituted.
- Blend all ingredients in a blender.
Next up - Enchilada's Roja!
Buen Provecho!
1 comments:
So lady, I'm curious- I am planning my garden for this year and after making salsa roja was thinking it would be nice to just dry my own peppers. They have different names once they're dried, though, don't they? And that being the case, do you know where to find seeds or are they sun dried so I could just use the seeds straight out of the ones I buy to grow and dry my own? I already have cayenne and paprika rolling...
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