Description

With this package, you can easily make a homemade Enchilada sauce. This is a rich, tasty and spicy salsa for making enchiladas. Enchiladas are folded or rolled corn (tortillas) filled with a combination of meat, vegetables, beans and cheese, covered with a delicious sauce. This sauce is made with several dried Mexican peppers, which gives the sauce a rich, deep, full and authentic taste!

Many Enchilada recipes use a standard tomato sauce, but with this red Enchilada sauce, you can easily make the most delicious Enchiladas yourself, with real Mexican flavour. Throughout Mexico, you will find variations of this sauce with different combinations of dried peppers, depending on the region and the cook. With this box, you can easily make an Enchilada Sauce made with Guajillo, Ancho, Arbol and Smoked Chipotle chillies. This sauce is also delicious as a base for soups and stews.

This package contains all dried chillies and garlic to make the Westlandpeppers version of the Red Enchilada Sauce. Click here for a recipe Enchilada Rojas with sweet potato and the enchilada sauce from this box.

Enchilada Sauce Box: 4 Guajillo chillies, 4 Ancho chillies, 4 Arbol chillies, 4 smoked Chipotle chillies, 1 solo garlic.
Add: olive oil, 1 small red onion or half a large one, 2tl salt (optional: brown sugar/chocolate).

Recipe:
Remove all the seeds from the chillies. Roast the dried chillies in a dry frying pan on medium heat for about 2 minutes. This releases the essential oils and gives them more flavour. Then soak in 1 litre of warm water for 15 minutes. Be careful to avoid scorching/burning the chillies, as this can make the sauce taste bitter in the end.

Finely chop the onion and garlic and fry them in a pan with a dash of olive oil until lightly browned. Put the dried chillies in the blender together with the garlic, onion, salt and a dash of water. Puree until thick and slowly add more water until it reaches the desired thickness, about 200ml. Taste the sauce and add extra salt to taste. If you find the Enchilada Sauce too bitter, add a little brown sugar or chocolate.

Storage / shelf life
To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour.
The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies.

Country of origin
Mexico

Enchilada Sauce Box

 6,75

In stock

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With this package, you can easily make a homemade Enchilada sauce. This is a rich, tasty and spicy salsa for making enchiladas. Enchiladas are folded or rolled corn (tortillas) filled with a combination of meat, vegetables, beans and cheese, covered with a delicious sauce. This sauce is made with several dried Mexican peppers, which gives the sauce a rich, deep, full and authentic taste! Many Enchilada recipes use a standard tomato sauce, but with this red Enchilada sauce, you can easily make the most delicious Enchiladas yourself, with real Mexican flavour. Throughout Mexico, you will find variations of this sauce with different combinations of dried peppers, depending on the region and the cook. With this box, you can easily make an Enchilada Sauce made with Guajillo, Ancho, Arbol and Smoked Chipotle chillies. This sauce is also delicious as a base for soups and stews. This package contains all dried chillies and garlic to make the Westlandpeppers version of the Red Enchilada Sauce. Click here for a recipe Enchilada Rojas with sweet potato and the enchilada sauce from this box. Enchilada Sauce Box: 4 Guajillo chillies, 4 Ancho chillies, 4 Arbol chillies, 4 smoked Chipotle chillies, 1 solo garlic. Add: olive oil, 1 small red onion or half a large one, 2tl salt (optional: brown sugar/chocolate). Recipe: Remove all the seeds from the chillies. Roast the dried chillies in a dry frying pan on medium heat for about 2 minutes. This releases the essential oils and gives them more flavour. Then soak in 1 litre of warm water for 15 minutes. Be careful to avoid scorching/burning the chillies, as this can make the sauce taste bitter in the end. Finely chop the onion and garlic and fry them in a pan with a dash of olive oil until lightly browned. Put the dried chillies in the blender together with the garlic, onion, salt and a dash of water. Puree until thick and slowly add more water until it reaches the desired thickness, about 200ml. Taste the sauce and add extra salt to taste. If you find the Enchilada Sauce too bitter, add a little brown sugar or chocolate. Storage / shelf life To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour. The dried chillies have a long shelf life, but for optimum flavour and spiciness we advise to not store them for longer than a year. Click here for more information on storing and freezing dried chillies. Country of origin Mexico

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