Fergie’s Famous Red Enchilada Sauce
I really think that if I was asked what I’m most known for it is my Enchiladas! There has never been a time when anyone in my family has been disappointed because I made them. The beauty of having a good enchilada sauce recipe and or already made sauce is that you can whip up a great tasting meal in no time. Enchiladas, chilaquiles, braised pork or chicken in red sauce, pozole… I mean my goodness the possibilities! This batch makes about 1 ½ to 2 quarts worth of sauce and it freezes beautifully !
Fergie’s Famous Red Enchilada Sauce
Probably one if not the easiest most delicious and versatile sauce you will ever make!
Ingredients
- 20 dry California or New Mexico Chile stems removed
- 6 cups water
- ½ onion
- 6 garlic cloves
- 4 cups chicken or vegetable broth
- 1 tablespoon sea salt
- 1 teaspoon oregano
- 2 tablespoons avocado oil or any neutral tasting oil
Instructions
- Bring the 6 cups of water to a boil. Remove from heat.
- Add the dried chiles making sure the chiles are submerged under water, I use a small plate to weigh them down. Allow for the chiles to reconstitute which takes 30-60 minutes. You can also do this in the evening and allow for the chiles to sit over night.
- Once your chiles are nice and soft (see picture above) strain the water and discard.
- Place the strained chiles, onion, garlic, broth, sea salt, oregano and oil in the blender. Preferably a high power blender like a Vitamix or Blendtec.
- Blend for 1 ½ minutes on high until nice and smooth.
- Place in saucepan and bring to a boil. Once the sauce boils reduce to a simmer and cook for 10 minutes.
- Will keep in refrigerator for 1 week or you can freeze.