Red Enchilada Sauce

This is a quick and super-tasty homemade enchilada sauce using dried chilies. My favorite canned enchilada sauce is Hatch brand, and it costs about $4.00 per small can so making this sauce at home is very cost efficient. I have tried recipes for enchilada sauce that use flour and chili powder, but this one is much better in my mind and at least as easy, if not easier to make. If there is any leftover, I store in in a mason jar in the fridge and it keeps well for at least a week.

I forgot to take a picture until I was nearly done, but this is what it looks like when it comes out of the blender.

Red Enchilada Sauce

6 dried chilies  for example : Anchos, Pasillas, Guajillos (or any combination)

1/2 an onion, peeled and left whole

1 or 2 garlic cloves, peeled and left whole

2 tsp neutral oil

1/2 tsp ground cumin

1/2 tsp salt

pinch Mexican oregano

Heat a cast iron or stainless steel skillet over high heat. Heat up the chilies, turning frequently, until they are softened, about 4 minutes. Also place the onion, cut side down, and the garlic in the skillet, also turning frequently, until they are kind of charred. 

Remove the stems and seeds from the chilies. No need to be neat, you can cut or rip them up. Place the chilies, the onion and the garlic in a medium pot. Cover with water and bring to a boil. Once it boils, turn off the heat, cover the pot and let it steep for at least an hour. Longer is fine.

Place the solids in a blender with about 2 cups of the soaking liquid and blend on a high setting until it's very smooth. You may need to add more of the liquid. Pour the sauce into a strainer over the same pot and stir/push through.  Stir in the oil, cumin, salt, and oregano and simmer for about 5 minutes. Use now or store in the fridge.