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Enchilada Sauce

Source: Cooks' Catalogue, Inc
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 50 Minutes
  Makes 4 cups
The Diner is the best place for breakfast in Yountville, CA. Owner Kaaren Gann serves this enchilada sauce with her huevos rancheros.
4 ounces whole dried pasilla chili peppers or 2 ounces pasillas combined with 2 ounces New Mexican or anchos*
4 cups water
1/2 cup rice wine vinegar
3 tablespoons corn oil
1 medium onion, finely chopped
2 tablespoons sesame seeds
4 medium cloves garlic, minced
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
One-14 1/2 ounce can  tomatoes, drained and chopped
1 teaspoon unsweetened cocoa powder
1 corn tortilla, cut into shreds
1 teaspoon salt or to taste
Other necessary recipes:
Huevos Rancheros
With scissors, cut off chili stems, slice them open lengthwise and discard the seeds. Cut the chili in half and set them in a bowl.

Bring the water and vinegar to a boil, pour over the chilies and steep them for 30 minutes until softened.

In a 4-quart heavy saucepan over high heat add the oil. Add the onion and sauté, stirring frequently, for about 5 minutes or until golden brown. Add the sesame seeds and garlic and sauté for a minute, stirring or until the sesame seeds begin to turn color. Stir in ground cloves and cinnamon, then immediately add the tomatoes, along with the chilies and the water and vinegar in which they were steeping. Bring the liquid to a simmer, cover and simmer over low heat for 30 minutes. Stir in the cocoa powder and corn tortilla and remove from the heat. Cool for 30 minutes.

In a blender, in batches, puree the sauce until smooth. Season with salt to taste.

* The flavor and amount of "heat" depends on the type of chili peppers you use and if you have sensitive skin, handle the chili peppers with surgical gloves. The Diner uses only pasilla chili peppers in their sauce, but if you like your sauce a bit less fiery, mix the pasillas with milder New Mexican or ancho peppers.

Serving size= 4 tablespoons

Recipe courtesy of Kaaren Gann, The Diner, Yountville, CA

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 cups
Calories: 271
Sodium: 631mg
Fiber: 11g
Carbohydrates, Total: 27g
Protein: 7g
% Cal. from Fat: 60%
Fat. Total: 18g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Tempa Reviewed: 04/28/2014
Enchilada sauce
I made this sauce for my Huevos Rancheros, absolutely authentic Mexican enchilada sauce, not to mention sensationally delicious. I have since made my shredded beef enchiladas in this sauce as well... Wow! I will definently make this again and again. Thanks for the recipe.
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