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How to Make Authentic Dried Chile-Pepito Enchilada Sauce - A Step-by-Step Guide

If you're a fan of Mexican cuisine, then you know that a good enchilada sauce is the key to a delicious and authentic dish. While there are many variations of enchilada sauces, one of the most flavorful and traditional options is the Dried Chile-Pepito Enchilada Sauce. This sauce is made with a combination of dried chiles and pepitas (pumpkin seeds) that give it a rich, earthy flavor and a slightly spicy kick.

Many people are daunted by the idea of making their own enchilada sauce, bu...

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Ingredients

  • 6 cups water
  • 12 whole dried ancho chiles
  • 1 onion, coarsely chopped
  • 4 large cloves garlic, lightly crushed
  • 1 teaspoon ground cumin
  • salt to taste
  • 1 tablespoon agave syrup, or to taste
  • 1 tablespoon lemon juice, or to taste
  • 4 fresh chile de arbol peppers, chopped (wear gloves)
  • ⅔ cup hulled green pumpkin seeds
  • 1 teaspoon dried Mexican oregano
  • 2 roma (plum) tomatoes, seeded and chopped

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 10 mins
  • Servings: 12
  • Yield: 12 servings

  • Bring the water to a boil, and set aside. Rinse and pat the ancho chiles dry, then tear out the stems and cores, and tear open the chiles. Scrape out seeds and veins, leaving the flesh intact. Tear the chiles into 1- to 2-inch pieces.
  • Place the ancho pieces, onion, and garlic into a dry cast-iron skillet over medium-high heat, and toast, stirring constantly, until the chiles are fragrant and show browned spots, about 5 minutes. In a small separate skillet over medium heat, toast the ground cumin just until fragrant, 30 seconds to 1 minute. Watch carefully, the cumin will burn easily. Pour the toasted cumin into the skillet with the ancho mixture; pour in the hot water.
  • Bring the mixture to a boil, then reduce heat to a simmer and cook until the ancho peppers are rehydrated and moist and the mixture is reduced, about 15 minutes. Season to taste with salt, agave syrup, and lemon juice. Remove from heat and let cool for about 15 minutes.
  • Pour the ancho mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Stop the blender after about 30 seconds, and add the chile de arbol peppers, pumpkin seeds, oregano, and roma tomatoes. Puree in batches if needed until smooth and thickened.
  • Return the blended sauce to the cast-iron skillet, bring to a boil, and reduce heat to a simmer. Cook, stirring often, for about 15 more minutes to blend flavors.

    • Nutrition

    114 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Sodium: 15mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 5g
    • Total Sugars: 3g
    • Protein: 5g
    • Vitamin C: 41mg
    • Calcium: 32mg
    • Iron: 3mg
    • Potassium: 587mg

    Categories

    Mexican recipes
    Sauce recipes
    Spicy recipes
    Authentic recipes
    Enchilada recipes