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!
Prep Time 35 minutes mins
Cook Time 5 minutes mins
Total Time 40 minutes mins
- 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
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.