How to Make Enchilada Sauce
Learn how to make this enchilada sauce to add the finishing touches to a delicious Mexican dinner.
-Hi everyone, I'm Judith, well today, I'll be showing you how to make a classic Mexican dish, cheese enchiladas. These ones are really delicious. So, what you'll need is 1 teaspoon of ground cumin; 1 package of ancho chiles, about 2 ounces; 1 tablespoon of vegetable oil; 1 cup of white onions, chopped; 1 tablespoon of garlic, chopped; 1 tablespoon of serrano chopped or jalapeno chile chopped; 1/2 teaspoon of Mexican dried oregano; 2 cans of chicken broth, about 14 ounces each; 1/4 cup of brewed coffee; 1/2 teaspoon of salt; 1 tablespoon of masa harina; 8 tortillas, warmed; 2 cups of shredded ** blanco or Monterey Jack Cheese; and 1/3 cup of thinly sliced white onions for garnish. So, first of all, we're gonna get our skillet here to a low heat, and we're gonna add in our ground cumin to the pan, and we're just wanna have the lovely toasted flavorful fragrance that's gonna give off. So, literally, we'll just put it in there for a couple of minutes and we'll set it aside. So, once our cumin has toasted for a couple of minutes on a low heat, let's just transfer that into a bowl or cup, and we'll be using that a little bit later. So, in the same skillet, on a low heat, we are now gonna get our ancho chiles going. No, ancho chiles, you can find them in most supermarkets. They are wrinkly, dark reddish color and a heart shape color like this. They are actually the sweetest of all of the chiles. So, today, we're gonna put them in our pan, and when get nice and soft and friable, so we can cut them after, and this just gonna give such a wonderful fragrance to our enchiladas. So, they will go in there for about 3 to 5 minutes on a low heat. So, our ancho chiles have been in there for about 4 minutes, really nice and flavorful now. So, we're gonna transfer our chiles into a bowl. Now, we're gonna cover our chiles with some warm tap water, so they are fully covered, and this way we can get our chiles nice and soft, so they are easy to cut when we need to do that. So, once they are covered with water, we're gonna let them soak in there for 15 minutes and then we'll drain the excess liquid and we'll discard the stems and the seeds, and we'll get them chopped up nice and smooth. So, in our dutch oven to the side of us, also a pan, let's get it to a medium heat and add in our oil, perfect. To that, we're gonna add in our chopped onions in there go, and we want all these ingredients to soften up, getting nice and flavorful. So, the onions go in, the serrano chili goes in, the cumin that we toasted earlier, the garlic, and the oregano. Beautiful, so lots of lovely flavors in there. We want the onions to soften nicely. So, we'll let that go for about 5 minutes. So, now, it's time to add in the rest of the ingredients. So, in goes the ancho chile, which we chopped up and the broth goes in there too, and our brewed coffee, and that brewed coffee is just gonna give a much more [unk] dense flavor. It's really nice with our enchiladas and our salt to taste. So, we wanna bring that up to a boil, give it a good stir, so all those flavors are melted in together, delicious, and once that's boiling, we're then gonna add 1 tablespoon of masa harina, just put that in there, and that will thicken it up nicely. So, we're gonna simmer this now partially covered for about an hour. Our red chile sauce has been simmering for an hour. Now, we've transferred into our blender right here, and we wanna puree that down. So, we'll puree that now. So that now is beautiful, creamy-- I'm telling that smells fantastic, those sweet ancho chile peppers is just gonna really make this almost like a [unk]. So, let's transfer our puree back into our dutch oven and this pan, and we're just gonna let that simmer on a low heat until we're ready to use it. So, now we're ready to build up our enchiladas. So let's put about a cup or few spoonfuls of our lovely red chile mixture onto the bottom of our pan and just spread that around all the way on the bottom. What a beautiful smell in here, really, really great. Alright, so, we'll just sit that aside for a moment while we roll our enchiladas. So, we have or warm tortillas here and all we're gonna do as we're making cheese enchiladas, we're just gonna get a nice handful of cheese, put it in the middle, and we're gonna rock this up and seam side down, seam side down, we're gonna place them onto the bottom of our dish. So, again, a little bit of cheese in the middle, wrap that up, seam side down onto the bottom of the dish it goes. And we're gonna do the same with the remaining tortillas. So, last but not the least, let's pour over our rest of the red chili sauce on top, thick, beautiful creamy, oh, just delicious. That will go on there and we'll spread it all over. So, that is ready now for the oven. We preheated our oven to 350 degrees Fahrenheit. We're gonna cover this now with foil and that's gonna go in there for about 15 minutes until the cheese inside has melted. Well, our enchiladas have been in the oven for about 15 minutes. We've taken them out now and that looks beautiful and smells absolutely gorgeous. So, if you want, we can just top that with some of our slice onion on top there and that is gonna make a really, really nice Mexican dinner, alright beautiful, there you go. That is how you make cheese enchiladas.
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