90 minutes
A rich and smoky enchilada sauce made with dried chiles, onion, garlic, and broth, perfect for adding a zesty kick to your favorite Mexican dishes.
Dried New Mexico Chiles
each
Ancho Chiles
each
tablespoons
Yellow Onion, sliced
each
to taste
Garlic, smashed
cloves
teaspoons
teaspoons
Turkey Broth, homemade
cups
1. Prepare the Chiles
Break open the dried New Mexico chiles and ancho chiles, discarding the stems and seeds. If sensitive to chiles, wear rubber gloves and wash hands thoroughly afterward.
2. Toast the Chiles
Toast the chiles in a large frying pan over medium heat, pressing them down with a metal spatula until fragrant and their color slightly changes. Transfer to a medium bowl and cover with hot water to soak for at least 30 minutes.
3. Cook the Onion and Garlic
While the chiles are soaking, heat olive oil in a medium frying pan over medium heat. Add sliced yellow onion and a pinch of kosher salt. Cook until the onion starts to sizzle, then reduce heat and caramelize for about 15 minutes. Add smashed garlic, ground cumin, and sugar, and cook briefly for about 30 seconds.
4. Blend the Sauce
Transfer the soaked chiles and the onion mixture to a blender. Add 1/2 cup (120 ml) of turkey broth and blend until thoroughly puréed.
5. Adjust Consistency and Seasoning
Pour the puréed sauce back into the frying pan and add the remaining turkey broth. Adjust the consistency by adding some of the soaking water if necessary. Taste and adjust seasoning with kosher salt and more sugar if needed.
The foundation of any great enchilada sauce is the chiles. Use a combination of dried chiles for a complex flavor profile. Good choices include Ancho for sweetness and depth, Guajillo for brightness, and de árbol or Chipotle for heat. Ensure they are fresh (they should be pliable and not brittle) and from a source that has a high turnover.
Before soaking, toast your chiles lightly in a dry skillet. This awakens the oils and enhances their flavors. Be careful not to burn them, as that will make your sauce bitter. Just a few seconds on each side until they are fragrant is enough.
Balance is key in a great enchilada sauce. Along with salt, consider adding a touch of sweetness with a pinch of sugar or honey to counteract the chiles' bitterness. A little acid, such as vinegar or lime juice, can brighten the sauce and add another layer of flavor.
After blending your sauce, strain it through a fine-mesh sieve or food mill to achieve a silky-smooth texture. This step removes any bits of skin or seeds that didn't break down during blending.
After blending and straining, simmer the sauce for at least 20 minutes. This cooking time allows the flavors to meld and develop while also cooking off any raw taste from the flour or masa harina.
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