Irma's Authentic Red Enchilada Sauce
Inspired by a cherished family recipe from Irma Ramirez, this savory red enchilada sauce is a timeless classic. Perfect for authentic Mexican meals, this sauce combines the rich flavors of pasilla and ancho chiles with aromatic spices. Ideal for those who appreciate traditional cooking methods, the sauce simmers gently, infusing each ingredient with depth. This recipe yields a generous portion, allowing you to enjoy now and freeze some for later.
4.5
Servings
N/A
Calories
9
Ingredients
Ingredients
dried pasilla peppers
5 (whole)
dried ancho chiles or dried New Mexico chiles
5 (whole)
boiling water
2 (cups)
tomato sauce
2 (cups (preferably homemade or your choice of store-bought))
garlic cloves
2 (minced)
oil
1/4 (cup)
kosher salt
3/4 (teaspoon)
Mexican oregano
1 (teaspoon, crumbled)
whole cumin seed
1/2 (teaspoon, freshly ground)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Arrange the pasilla and ancho chiles on a wire cooling rack set over a baking sheet.
3
Roast the chiles in the oven for 4-5 minutes, being careful not to over-roast as they may become bitter.
4
Allow the roasted chiles to cool until they are safe to handle.
5
Once cooled, use a sharp knife to remove the tops, then split each chile open and discard the seeds and veins.
6
Place the cleaned chile halves into a bowl and cover them with the boiling water. Let them steep for one hour.
7
After steeping, transfer each chile half to a platter and use a spoon to carefully scrape out the pulp.
8
Remember, after handling chiles, wash your hands thoroughly with warm water and baking soda to neutralize any lingering chile juice.
9
In a saucepan, combine the chile pulp, reserved steeping water, tomato sauce, minced garlic, oil, kosher salt, crumbled Mexican oregano, and ground cumin.
10
Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
11
Allow the sauce to simmer for 15 minutes, ensuring all flavors are well combined.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Irma's Authentic Red Enchilada Sauce?
It is a savory, traditional Mexican sauce inspired by a family recipe from Irma Ramirez, featuring pasilla and ancho chiles.
Who inspired this recipe?
The recipe was inspired by Irma Ramirez's cherished family recipe.
What types of dried peppers are required?
The recipe calls for 5 dried pasilla peppers and 5 dried ancho chiles.
Can I substitute the ancho chiles?
Yes, you can use dried New Mexico chiles as a substitute for ancho chiles.
At what temperature should I preheat the oven?
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
How should the chiles be arranged for roasting?
Arrange the chiles on a wire cooling rack set over a baking sheet.
How long do the chiles need to roast?
Roast the chiles for 4 to 5 minutes.
Why should I avoid over-roasting the chiles?
Over-roasting the chiles may cause them to become bitter.
What is the first step after roasting the chiles?
Allow the roasted chiles to cool until they are safe to handle.
How do I clean the roasted chiles?
Remove the tops, split them open, and discard the seeds and veins.
How are the chiles softened after cleaning?
Place the chile halves in a bowl and cover them with boiling water to steep.
How long should the chiles steep?
The chiles need to steep for one hour.
How do I extract the chile pulp?
After steeping, transfer the chile halves to a platter and scrape out the pulp with a spoon.
How should I wash my hands after handling chiles?
Wash your hands thoroughly with warm water and baking soda to neutralize the chile juice.
Why use baking soda for hand washing in this recipe?
Baking soda helps neutralize any lingering chile juice on your skin.
What are the main liquid components of the sauce?
The sauce uses 2 cups of tomato sauce and the reserved steeping water.
What kind of tomato sauce is best for this recipe?
Homemade tomato sauce is preferred, but you can use any store-bought variety.
How much garlic is needed?
The recipe requires 2 minced garlic cloves.
What type of oil is used in the sauce?
The recipe calls for 1/4 cup of oil.
What type of salt should I use?
Use 3/4 teaspoon of kosher salt.
How much Mexican oregano is required?
You need 1 teaspoon of crumbled Mexican oregano.
Should the cumin be ground?
Yes, use 1/2 teaspoon of freshly ground whole cumin seed.
How is the sauce cooked?
Combine the ingredients in a saucepan and bring to a gentle simmer over medium heat.
How long does the sauce need to simmer?
Allow the sauce to simmer for 15 minutes to combine all flavors.
How many servings does this recipe make?
The recipe yields approximately 4.5 servings.
Can I freeze this enchilada sauce?
Yes, the recipe yields a large portion, making it ideal to freeze for later use.
What is the spice level of this sauce?
The sauce is described as spicy and rich in flavor.
How many ingredients are in this recipe?
There are 9 primary ingredients listed for this recipe.
What are the main flavor profiles of the sauce?
The sauce features rich flavors of pasilla and ancho chiles with aromatic spices.
What tags apply to this recipe?
Tags include Mexican, sauce, enchilada sauce, pasilla, ancho, authentic, traditional, spicy, and homemade.