Last Updated on August 16, 2024 by Carne Diem
Protein:
Origin: Mexican, North American
Method: Grill/Stovetop, Oven
Jump to RecipeIt is Hatch chile season guys! That means our home will by making roasted green chile recipes for the foreseeable future. One of our favorite ways to use those fire roasted green chiles is by making a homemade green chile enchilada sauce. This is seriously one of the best enchilada sauce recipes that you will find. Loaded with flavor and packing a little bit of heat, this homemade enchilada sauce is great over beef or chicken enchiladas or burritos.
Table of contents
A Love of Scratch Mexican Cooking
Don't tell my wife, but I have a bit of a man crush on Chef Rick Bayless. After watching him win Top Chef Masters, I dove deep into his cookbook Mexican Kitchen. He has brought to the forefront what scratch and authentic Mexican cooking can be. It is such a shame that Mexican cuisine in the U.S. has become so commercialized and "Americanized" that most people don't look much further than cooking up some hamburger with a packet of seasoning, and throwing it in a shelf stable tortilla, with some canned beans, and jarred salsa. Chef Bayless is starting to open people's eyes to just how much more delicious true Mexican cuisine is, and how rewarding a properly cooked "scratch" meal can be. This homemade enchilada sauce is inspired by his love of cooking authentic recipes from scratch.
“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”
― Julia Child
Ingredients for Homemade Enchilada Sauce: Cook with fresh ingredients
This recipe is all about how rewarding cooking from scratch can be and how trying new recipes and ingredients may just lead you to find a new favorite. If you don't have access to Hatch chiles or they are out of season, the enchilada sauce turns out great with other easier to find chiles such as pasilla, ancho, poblano or Anaheim peppers. Pick your peppers, mix it up, and make it your own.
When using Hatch chiles we typically use a mix of mild and hot chiles. In addition to the peppers, you will need onion, garlic, tomato paste, oregano (preferably Mexican), and apple cider vinegar.
Making the Scratch Fire Roasted Chile and Beef Enchiladas
To make the homemade green chile enchilada sauce, you will need to prep the ingredients, fire roast, the veggies, blend and simmer the sauce.
Fire Roasting the Veggies
Cut the onion half into 2 quarters and cut the bottom off of the head of garlic. Typically, you can find Hatch chiles that have been freshly roasted. If using unroasted peppers, you will want to roast them on the grill with the onion and garlic.
Heat a grill for direct heat. Cook the chiles, onion, and garlic on the grill until they have developed a nice char, turning every few minutes. If you do not wish to use a grill you can also roast the veggies in a hot oven or briefly under a broiler.
You may also char the veggies in a very hot skillet. The goal is to evenly blister the skin of the chiles and to soften the garlic and onion.
When the peppers have evenly blistered, remove them from the grill and place in a bowl, along with the charred onion and garlic. Cover with plastic wrap.
Once the peppers are cool enough to handle, remove the stems, seeds, and skin. If you are having trouble, try removing the skins while holding the peppers under some cold running water. You do not need to remove every last fleck of skin, but remove as much as you can.
Making the Sauce for the Scratch Enchiladas
Place the pepper and onion in a food processor and pulse to finely chop.
Add the garlic by squeezing the softened roasted garlic out of the head. Discard the skins. Add the spices and 1 cup of broth and blend until smooth.
Next, add the mixture to a saucepan and heat over medium heat. Bring to a brief boil, then simmer on the stove for 5 minutes.
Add 1 cup of broth and the tomato paste and simmer for an additional 30 minutes. Add in the vinegar and pinch of cinnamon. Stir and remove from heat.
If you are short on time, the sauce can be made a day or two ahead of time and then kept in the refrigerator. Warm slightly and stir well before using.
What to serve with homemade enchiladas
Serve the scratch fire roasted chile and beef enchiladas with your favorite salsa and guacamole and some fresh cilantro.
Cooking for a group and want to make an entire Mexican or Tex-Mex meal? Try some Carne Asada Street Tacos, The Best Dutch Oven Mexican Steak Picado Recipe, Authentic Michoacan-Style Pork Carnitas or Hatch Chile Verde to make it a group event. Don't forget the fresh guacamole and Habanero Margaritas.
Frequently Asked Questions
Hatch chile peppers can vary from mild to very hot.
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📖 Recipe
Scratch Roasted Chile and Beef Enchiladas
Equipment
- Grill/Smoker
- oven
- Sauce Pan
- Skillet
- 9x13 baking dish
Ingredients
Scratch Enchilada Sauce
- 10 Roasted Hatch Peppers 5 mild and 5 hot
- 1 Garlic Bulb
- ½ Onion
- 1 tea Salt
- 1 tea Mexican Oregano
- 2 cups Chicken Broth
- 1 tea Cumin
- 3 Tab Tomato Paste
- 1 tea Apple Cider Vinegar
- 1/16 tea Cinnamon (pinch)
Instructions
Fire Roasting the Peppers
- Heat a grill for direct heat. Halve the onion and cut the bottom off of the head of garlic. Cook the chiles, onion, and garlic on the grill until they have developed a nice char, turning every few minutes. If you do not wish to use a grill you can also roast the veggies in a hot oven or briefly under a broiler.
- When the peppers have evenly blistered, remove them from the grill and place in a bowl, along with the charred onion and garlic. Cover with plastic wrap.
- When the chiles have cooled, remove the stems, seeds, and the blistered skin from the peppers. Sometimes this is best accomplished by doing this under some cold running water. If you are having problems removing the skin, you may not have blistered the peppers enough. A little of the skin is not going to hurt anything, but remove as much as possible.
Make the Enchilada Sauce
- Blend the chiles and onion in a food processor. Add the garlic by squeezing it out of the bulb Add in the spices and 1 cup of broth and blend until smooth.
- Simmer on the stove for 5 minutes. Add 1 additional cup of broth and tomato paste. Simmer for an additional 30 minutes. Add vinegar and pinch of cinnamon. Stir and remove from heat.
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