The key to a great Mexican enchilada is making homemade enchilada sauce. During the summer, when tomatillo’s are in peak season, I love to make green enchilada sauce. However, in the winter I crave a deep sauce with depth. Frozen preserved tomatoes, chicken broth, reconstituted dried chile’s, and pork lard create a full bodied sauce.
Salsa Roja Para Enchiladas – Red Enchilada Sauce
Makes enough sauce for 12 enchilada’s
- 3 whole tomatoes (preserved) diced, or 1 can of diced tomatoes
- 2 cups chicken broth, preferably homemade
- 5 garlic cloves, pressed or smashed
- 2 dried guajillo chile’s, stem and seeds removed
- 1 large dried ancho chile, stem and seeds removed
- 1/2 tbls dried Mexican oregano
- 1 tsp cumin
- 2 tbls farm fresh pork lard
- Celtic Sea Salt to taste
- In a large stock pot or dutch oven add all ingredients and bring to a boil. Lower the heat and simmer for 20-25 minutes or until the chile’s have reconstituted.
- Blend all ingredients in a blender.
That’s really it! If you have any leftover sauce save it and use over eggs for huevos rancheros or to incorporate into homemade posole.
Next up – Enchilada’s Roja!