1890 San Antonio Enchilada Sauce
Step back in time with the rich and smoky flavors of 1890 San Antonio Enchilada Sauce, a vibrant celebration of authentic Tex-Mex heritage. This homemade sauce combines the earthy depth of dried guajillo and ancho chilies, soaked and blended to silky perfection, with aromatic spices like cumin, oregano, and sweet paprika. Sautéed onion and garlic provide a flavorful base, while tomato paste and broth create a luscious, velvety texture. Simmered to perfection, this sauce strikes a balance of savory, spicy, and slightly sweet notes, with the option to adjust the seasoning to your taste. Perfect for smothering enchiladas, drizzling over tacos, or even spicing up rice and beans, this versatile recipe delivers the bold, authentic flavors of 19th-century San Antonio to your modern kitchen.
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Recipe Information
Ingredients
- 4 whole Dried guajillo chilies
- 3 whole Dried ancho chilies
- 2 cups Hot water
- 2 tablespoons Cooking oil (vegetable or lard)
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Sweet paprika
- 2 tablespoons Tomato paste
- 2 cups Chicken or vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Sugar (optional, to balance flavors)
Instructions
Rinse the dried guajillo and ancho chilies to remove any debris, then remove stems and seeds.
Place the chilies in a bowl and pour 2 cups of hot water over them. Cover and let them soak for 15 minutes until softened.
Remove the softened chilies from the water, reserving the soaking liquid. Blend the chilies in a blender or food processor with 1 cup of the soaking liquid until smooth. Strain the mixture through a fine mesh sieve to remove any solids, and set aside.
In a medium saucepan, heat the cooking oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic, ground cumin, oregano, and paprika, cooking for 1-2 minutes until fragrant.
Add the tomato paste to the pan, stirring to coat the onions and spices. Cook for 2 minutes to deepen the flavors.
Pour in the blended chili mixture and stir well. Gradually add the chicken or vegetable broth, stirring until fully incorporated.
Season the sauce with salt, black pepper, and an optional teaspoon of sugar if you prefer a balanced flavor profile.
Lower the heat to a simmer and cook the sauce for 15-20 minutes, stirring occasionally, until thickened to your desired consistency.
Taste and adjust seasoning if needed. Remove from heat and let cool slightly before using the sauce for enchiladas or other dishes.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4188 mg | 182% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 17.3 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2129 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
