Probably the best dish that my dad makes is his red enchiladas. And, the best part about them is his sauce, which can be used on more than just enchiladas. I’ve posted a few times about it on my Facebook page, but I decided should share the actual recipe.
- 1 kg guajillo chiles
- 3 large onions
- 2 heads of garlic
- salt and pepper
- chicken stock from 2 chickens
- Put 2 chickens (minus the breasts) in a large skillet on high flame to brown. The key to good enchilada sauce is good chicken stock, and the key to good chicken stock is browned chicken.
- After some of the fat has rendered out of the chicken and it has cooked, add salt and pepper.
- When the chicken is almost completely cooked, cover it in approximately 1 ½ gallons of water. Once the skillet is de-glazed transfer to a large pot.
- Cut the stems off of the guajillo chiles and remove the seeds. Chop the onions and garlic.
- Add the chiles, onions, and garlic to a pot with just enough water to cover them.
- Once soft, blend the chiles, onions, and garlic. Then filter them back into the pot by pressing the blended chiles through a strainer with a ladel and chicken stock.
- Blend and filter into the pot once again. If you still have a lot of the blended chiles that wont go through the strainer, then you may have to blend and filter a third time.
- Continue to cook until it reduces to almost half.
- Lastly, enjoy! The sauce can go on enchiladas, chilaquiles, quesadillas, eggs, and so much more. Plus, it is very nutritious. Guajillo chiles are full of antioxidants and vitamins. A single guajillo chile contains more than 100% of the recommended daily vitamin intake.