Authentic Red Enchilada Sauce (Salsa Rojas)
Servings Prep Time
3cups 30minutes
Cook Time
1hr 20minutes
Servings Prep Time
3cups 30minutes
Cook Time
1hr 20minutes
Ingredients
Instructions
  1. Toast the chilies on a hot skillet. Make sure the heat is on medium and watch the chilies closely so they don’t burn. This will take 10-15 seconds. Also toast the onion and tomato, they should be nice and charred(not burnt) on both sides.
  2. Remove the stem and deseed the chilies.
  3. Place the chilies in a big bowl and cover them with boiling water. Let them soak for an hour, they should become soft. Drain the chilies but reserve a cup of soaking liquid.
  4. Add them to a blender along with onion, tomato and garlic. Pour in a cup of soaking liquid along with the chicken stock. Blend till sauce is very smooth.
  5. Heat a medium pan and add oil. Pour the sauce in the skillet, be careful it will splash. Add the spices, sugar, and season with salt. Cook the sauce on medium heat for 15 minutes. If the sauce becomes too thick add a little hot water.
  6. Enjoy!
Recipe Notes

If you are not using a high speed blender like a vitamix, I would highly suggest to strain the sauce first before frying it.