Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist! I am used to having oregano in my enchilada sauce so I added this too. Thanks! Simmer it uncovered for about 30 minutes. Every year my son and I invite anyone who has nowhere else to go, anyone who WANTS somewhere else to go, and anyone I happen to meet in the weeks before Christmas to our “Orphans Christmas Eve dinner. Heat a heavy non-stick skillet (I like to use cast iron) over medium-high heat. Soaking time, 30 minutes; actual working time, less than 15. Thank you so much, Jason! You can definitely omit the Arbol chile if it’s too spicy. Pour the boiling water over the peppers, cover the bowl and let them sit for 20-30 minutes until soft. Post was not sent - check your email addresses! Time to cook the sauce: Heat a tablespoon or so of oil to a pot then add red sauce. Add the heavy whipping cream, and let boil for 5 additional minutes. I would use more chipotle and arbol peppers as I like the heat from them, but my kids can’t handle the heat. I’m so happy you like it. * Percent Daily Values are based on a 2000 calorie diet. I also boil the pods, the aroma fills the house and is intoxicating plus you want them soft to blend well. Next place the onion, garlic and tomatoes on the skillet and toast until lightly browned. Lay the dried peppers on the skillet and toast them for a minute or two on each, just until they become very fragrant. The Ancho chile isn’t very spicy, but your mom might think the Guajillo is a little spicy. Thanks, Isabel! Works great but I would recommend using within 8 months. The world really is just one big melting pot I’m so happy to hear that you’re loving the enchilada sauce recipe! Cut a slit in the chiles and tap them over a bowl so the majority of the seeds fall out. Learn how your comment data is processed. Having friends over who are gluten and dairy free so making the pozole is a good option but looking at the ingredients in the Mexican chocolate, it doesn’t look like they can have that. I forgot to mention that I water bath canned my sauce. SEE NOTE. Garlic and onion comes Iran. Honored and grateful that you have shared this with us!! Hello and welcome! Thank you! After quite a few tries, I finally got it just right and I’m so excited to share it with you! Start with that all important step: Roasting! I am going to make a big batch this week. You ca also remove and discard the seeds if you’re extra... Rehydrate the dried chiles by placing them … A couple of large garlic cloves, half an onion and about a teaspoon of cumin plus salt are blended first then add the pods with the seeds please to add the spice. Warm the chiles on a comal or griddle, or in a dry cast iron skillet. If the sauce is very bitter, add a touch of brown sugar. Feliz Navidad! Keep it simple and keep it authentic don’t try to dress a pig in a dress it’s not right and annoys the pig. You want the chiles to soften—do … I’m not sure if the others chiles are spicy on their own. Instead of Abuelita chocolate I used baker’s chocolate and added a tiny bit of cinnamon, clove, and sugar.