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Authentic Dried Chile-Pepito Enchilada Sauce

Authentic Dried Chile-Pepito Enchilada Sauce

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    1 h 10 m
shoshi

shoshi

Real enchilada sauce made from dried chiles and optional ground pumpkin seeds, rich with indigenous flavors. Use in any traditional enchilada recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Bring the water to a boil, and set aside. Rinse and pat the ancho chiles dry, then tear out the stems and cores, and tear open the chiles. Scrape out seeds and veins, leaving the flesh intact. Tear the chiles into 1- to 2-inch pieces.
  2. Place the ancho pieces, onion, and garlic into a dry cast-iron skillet over medium-high heat, and toast, stirring constantly, until the chiles are fragrant and show browned spots, about 5 minutes. In a small separate skillet over medium heat, toast the ground cumin just until fragrant, 30 seconds to 1 minute. Watch carefully, the cumin will burn easily. Pour the toasted cumin into the skillet with the ancho mixture; pour in the hot water.
  3. Bring the mixture to a boil, then reduce heat to a simmer and cook until the ancho peppers are rehydrated and moist and the mixture is reduced, about 15 minutes. Season to taste with salt, agave syrup, and lemon juice. Remove from heat and let cool for about 15 minutes.
  4. Pour the ancho mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Stop the blender after about 30 seconds, and add the chile de arbol peppers, pumpkin seeds, oregano, and roma tomatoes. Puree in batches if needed until smooth and thickened.
  5. Return the blended sauce to the cast-iron skillet, bring to a boil, and reduce heat to a simmer. Cook, stirring often, for about 15 more minutes to blend flavors.
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Reviews

Arimatraderdave
26

Arimatraderdave

7/2/2011

Amazing flavor. Authentic smokey flavor. Used honey to balance the bitterness the skins left and used guajillo and Padilla peppers. Took 35 min and was well worth it.

camohn
12

camohn

2/28/2012

I liked this one better than the other one I tried forRed Enchilada Sauce on this website....more depth of flavor. I was lazy and just put everything in the crockpot to simmer while I was at work. Used half for enchiladas and the other half for the Enchilada Meatballs on this site that also needed the same sauce. I had just bought the agave nectar for another recipe so I was glad there was something else I could use it in.

GABESGIRL
4

GABESGIRL

1/3/2013

Love the authenticity. I used what I had and omitted what I didn't and it was still fantastic. A keeper.

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