The Perfect Sweet And Spicy Enchilada Sauce
This sauce will take your enchiladas (and other dishes!) from blah to super yummy with the perfect balance between contrasting flavors—sweet and spicy!
The sweetness of caramelized onions with a gentle kick of spiciness makes this sauce a favorite in our home, as it is so versatile and delicious!
Scroll down to get the enchilada sauce recipe and my favorite enchilada recipe!
Sweet & Spicy Enchilada Sauce
Preserving Method: Pressure Canning
Makes: About 8 pint jars
The amount of New Mexican chiles may seem daunting, but they are easy to work with and make the flavorful base of the recipe!
INGREDIENTS:
12 dried New Mexican chile peppers
2 cups boiling water
4 garlic cloves, minced
1 Tbsp. olive oil
5 cups coarsely chopped onion (about 4 large onions)
6 cups canned, diced tomatoes
1⁄2 cup firmly packed dark brown sugar
2 Tbsp. chili powder
2 tsp. salt
2 tsp. ground cumin
1 tsp. ground red pepper
DIRECTIONS:
Step 1
Rinse any dirt from the dried chiles, and pat them dry with a paper towel.
Toast peppers on a very hot griddle or in a skillet, 8 to 10 seconds on each side or just until beginning to puff and blister. (Do not allow peppers to burn, or they will become bitter.)
Step 2
When cool enough to handle, remove and discard the stems and seeds from the chiles; tear them into large pieces and place them in a medium bowl. Cover with boiling water. Let stand for 20 minutes, or until softened. Drain, reserving 1 cup soaking liquid.
Step 3
Sauté garlic in hot oil in a 6-qt. stainless steel or enameled Dutch oven over medium-high heat for 30 seconds. Stir in onion. Cover and cook, stirring often, for 10 minutes or until the onion is tender.
Uncover and cook, stirring often, for 5 to 10 minutes or until onions are caramelized. Stir in tomatoes, the next 5 ingredients, softened chiles, and the reserved soaking liquid. Remove from heat.
Step 4
Process the tomato mixture in batches in a blender until smooth.
Step 5
Return the pureed mixture to the Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, stirring often, for 25 minutes or until sauce is thick and darkens in color. (As the sauce thickens, partially cover the Dutch oven to avoid splatters.)
Step 6
Ladle hot enchilada sauce into a hot jar, leaving 1-inch headspace. Remove the air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band and adjust to fingertip-tight.
Place the jar on a rack in a pressure canner containing 2 inches of simmering water (180°F). Repeat until all jars are filled.
Step 7
Place the lid on the canner and turn it to the locked position. Adjust the heat to medium-high. Vent steam for 10 minutes. Place the counterweight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner.
Process 1-pt. jars for 50 minutes.
Step 8
Turn off the heat; cool the canner to zero pressure. Let stand for 5 more minutes before removing the lid. Cool the jars in the canner for 10 minutes. Remove the jars and cool.
the perfect enchiladas every.single.time
INGREDIENTS:
Cast Iron Skillet
Approximately 12 corn tortillas ( you can also use flour tortillas)
1 Can of black beans or equivalent dried beans (or desired protein)
1 pint of enchilada sauce
Any seasonal veggies( 2 big green peppers, or 4-6 small peppers, 1 onion, and 2-3 cloves of garlic. You can also add some squash, cherry tomatoes, etc.
Cheese if desired
Fresh cilantro, chives, and red pepper flakes.
DIRECTIONS:
Preheat the oven to 350 degrees
Chop and dice the veggies, and sauté for 3-5 minutes in the cast iron skillet. Then, place it in a different dish and set it aside.
In the cast iron layer, 3-4 tortillas so they cover the skillet
Add a layer of beans
Add a layer of the veggies
Add some sauce on top
Add cheese
Repeat the above process 3 times
Place in the oven and bake for 30 minutes until warmed through.
Serve with fresh cilantro, chives, and add some red pepper flakes if desired. Avocado is nice too!
Enjoy!
Serves 4
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sweet & spicy enchilada sauce
INGREDIENTS:
12 dried New Mexican chile peppers
2 cups boiling water
4 garlic cloves, minced
1 Tbsp. olive oil
5 cups coarsely chopped onion (about 4 large onions)
6 cups canned, diced tomatoes
1⁄2 cup firmly packed dark brown sugar
2 Tbsp. chili powder
2 tsp. salt
2 tsp. ground cumin
1 tsp. ground red pepper
DIRECTIONS:
Step 1
Rinse any dirt from the dried chiles, and pat them dry with a paper towel. Toast peppers on a very hot griddle or in a skillet, 8 to 10 seconds on each side or just until beginning to puff and blister. (Do not allow peppers to burn, or they will become bitter.)
Step 2
When cool enough to handle, remove and discard stems and seeds from chiles; tear them into large pieces and place them in a medium bowl. Cover with boiling water. Let stand for 20 minutes or until softened. Drain, reserving 1 cup soaking liquid.
Step 3
Sauté garlic in hot oil in a 6-qt. stainless steel or enameled Dutch oven over medium-high heat for 30 seconds. Stir in onion. Cover and cook, stirring often, for 10 minutes or until the onion is tender.
Uncover and cook, stirring often, for 5 to 10 minutes or until onions are caramelized. Stir in tomatoes, the next 5 ingredients, softened chiles, and the reserved soaking liquid. Remove from heat.
Step 4
Process the tomato mixture in batches in a blender until smooth.
Step 5
Return the pureed mixture to the Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, stirring often, for 25 minutes or until sauce is thick and darkens in color. (As the sauce thickens, partially cover the Dutch oven to avoid splatters.)
Step 6
Ladle hot enchilada sauce into a hot jar, leaving 1-inch headspace. Remove the air bubbles. Wipe the jar rim. Center the lid on jar. Apply the band and adjust to fingertip-tight.
Place the jar on rack in a pressure canner containing 2 inches of simmering water (180°F). Repeat until all jars are filled.
Step 7
Place the lid on the canner and turn to the locked position. Adjust the heat to medium-high. Vent steam for 10 minutes. Place the counterweight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner. Process 1-pt. jars for 50 minutes.
Step 8
Turn off the heat; cool the canner to zero pressure. Let stand for 5 more minutes before removing the lid. Cool the jars in the canner for 10 minutes. Remove the jars and cool.
enchiladas
INGREDIENTS:
Cast Iron Skillet
Approximately 12 corn tortillas ( you can also use flour tortillas)
1 Can of black beans or equivalent dried beans (or desired protein)
1 pint of enchilada sauce
Any seasonal veggies( 2 big green peppers, or 4-6 small peppers, 1 onion, and 2-3 cloves of garlic. You can also add some squash, cherry tomatoes, etc.
Cheese if desired
Fresh cilantro, chives, and red pepper flakes.
DIRECTIONS:
Preheat the oven to 350 degrees
Chop and dice the veggies, and sauté for 3-5 minutes in the cast iron skillet. Then, place it in a different dish and set it aside.
In the cast iron layer, 3-4 tortillas so they cover the skillet
Add a layer of beans
Add a layer of the veggies
Add some sauce on top
Add cheese
Repeat the above process 3 times
Place in the oven and bake for 30 minutes until warmed through.
Serve with fresh cilantro, chives, and add some red pepper flakes if desired. Avocado is nice too!
Enchiladas are a fantastic dish to enjoy during fall and winter as they offer so much comfort!
You can also use this sauce as a braising sauce for tofu or meat protein, add it to cooking beans, or drizzle it on tacos, fajitas, and huevos rancheros.
Enjoy!!
Love, Annette xx
