How to Make Authentic Enchilada Sauce

My family and I love this sauce. It's delicious and makes amazing cheese enchiladas and is a great topping for french fries!

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The chili pods. I like to get hot and mild and mix the two. I like my sauce with just a little heat.

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Now, clean out the seeds and remove the stem. It's best to use a little pairing knife.

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Here are the stems and seeds.

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Now, rinse out the pods.

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At this point you want to open them up. This ensures all of the pods get rinsed and all of the seeds are gone.

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Here are all of my pods cleaned and opened.

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Put them in a large pot.

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Add water and bring to a boil.

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It takes about an hour or so to get the pods soft. Make sure you are checking the pods and the water level.

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Here's another picture of what they should look like

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Blending time! I use tongs to help me add the pods to the blender. You don't want to add too many pods, a little goes a long way.

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Add a garlic clove.

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Add some water from the pot.

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And blend!

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Blend until it appears smooth.

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While the chili is blending, place the wire strainer over one of the mixing bowls.

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Add the chili purée to the wire strainer

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Strain the chili like in the video.

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You want to separate the sauce from the unblended chili skins.

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Repeat the blending and straining until you've done all of the chili. At this point you can prep the sauce or you can freeze it.

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Here are the chili skins.

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In the same large pot (washed and dried) cover the bottom with oil.

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Add a few tablespoons of flour to make a rue.

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Let it cook and get brown. Mix it constantly so it doesn't burn.

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Add the chili sauce and mix.

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Here is the consomé or chicken bouillon I like to use. You want to add a tablespoon at a time. There are no exact measurements, it's all about taste. Mix in a few tablespoons, try the sauce. Repeat.

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Once you are happy with the taste you can make enchiladas, pour over burritos, or pour over french fries and cover with cheese. Yum!

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Check out my guide on how to make enchiladas using this sauce! Thanks for reading! I hope you enjoy!

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