Elevate your enchilada experience: create the perfect sauce with new mexico chili’s firepower

Embark on a culinary adventure as we delve into the art of crafting a tantalizing enchilada sauce, infused with the vibrant flavors of New Mexico chili powder. This fiery blend will transform your enchiladas into a symphony of heat and spice, leaving your taste buds craving more.

Ingredients:

• 4 dried guajillo chiles
• 4 dried ancho chiles
• 2 dried pasilla chiles
• 1 tablespoon New Mexico chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken or vegetable broth
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup chopped cilantro

Instructions:

1. Prepare the Chiles

Remove the stems and seeds from the chiles. Tear them into small pieces and place them in a large bowl. Cover with boiling water and let soak for 20 minutes, or until softened.

2. Blend the Chiles

Drain the chiles and transfer them to a blender. Add the chicken or vegetable broth, chili powder, cumin, oregano, salt, and black pepper. Blend until smooth.

3. Sauté the Aromatics

In a large saucepan, heat a drizzle of olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.

4. Add the Chile Puree

Pour the chile puree into the saucepan and bring to a simmer. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally.

5. Thicken the Sauce (Optional)

If desired, thicken the sauce by adding a cornstarch slurry. In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons water. Gradually whisk the slurry into the simmering sauce until it reaches your desired consistency.

6. Add the Cilantro

Stir in the chopped cilantro and simmer for another minute.

7. Season to Taste

Taste the sauce and adjust the seasonings as needed. Add more chili powder for heat, salt for savoriness, or oregano for an earthy flavor.

Tips for a Perfect Enchilada Sauce:

• Use a variety of chiles: Guajillo, ancho, and pasilla chiles provide a complex flavor profile with notes of earthiness, sweetness, and heat.
• Toast the chili powder: Toasting the chili powder for a few minutes before adding it to the sauce will enhance its aroma and flavor.
• Simmer for depth of flavor: Allow the sauce to simmer for at least 15 minutes to allow the flavors to meld and deepen.
• Adjust the heat level: The amount of New Mexico chili powder you use will determine the heat level of the sauce. Start with a small amount and gradually add more to taste.

Recommendations: A Culinary Masterpiece

With this simple yet flavorful recipe, you can now elevate your enchiladas to culinary heights. The fiery embrace of New Mexico chili powder will ignite your taste buds, leaving you longing for more of this delectable sauce. Experiment with different chili combinations and seasonings to create a unique and unforgettable enchilada experience.

What You Need to Learn

Q: Can I use other types of chili powder?
A: Yes, you can use other chili powders, but New Mexico chili powder has a distinct flavor profile that is ideal for enchilada sauce.

Q: What is a cornstarch slurry?
A: A cornstarch slurry is a mixture of cornstarch and water that is used to thicken sauces.

Q: How long can I store the enchilada sauce?
A: The sauce can be stored in an airtight container in the refrigerator for up to 5 days.