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.

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.

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.

Here are the stems and seeds.

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Now, rinse out the pods.

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.

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.

Here are all of my pods cleaned and opened.

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Put them in a large pot.

Put them in a large pot.

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Add water and bring to a boil.

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.

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

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.

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.

Add a garlic clove.

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Add some water from the pot.

Add some water from the pot.

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And blend!

And blend!

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Blend until it appears smooth.

Blend until it appears smooth.

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

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

Add the chili purée to the wire strainer

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Strain the chili like in the video.

Strain the chili like in the video.

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

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.

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.

Here are the chili skins.

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

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.

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.

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

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Add the chili sauce and mix.

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.

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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