Bar Nothing Ranch Bunkhouse Enchilada Sauce

bar nothin ranch

©1990

AuthorDartagnan
DifficultyAdvanced

"authentic enchilada sauce that you will find yourself using over and over again, and not just enchiladas"

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Yields1 Serving
 6 dried guajillo chili peppers
 6 dried ancho chili peppers
 3 dried new mexican red chile peppers
 water to cover chilis
 2 tsp duck fat
 1 tsp olive oil
 1 cup Texas 1015 onion, diced on small
 2 tsp kosher salt
 2 tsp black pepper
 5 cloves garlic, mincedCherry Smoked Roasted Garlic puts a really nice touch to this
 2 tsp dark brown sugar
 2 tsp mexican oregano
 1 tbsp Steen's Pure Cane Vinegar
 1 large bay leaf
 2 tsp comino
 1 ½ tsp cocoa powder
 ½ cup chicken stock
 ½ cup tomato stock
 ½ cup low sodium tomato sauce
Start at least 2 days prior.
1

If you wanting a sauce a little less spicy; stem and seed chili pods while dry.
If you like it a little hotter, cover peppers in water in a stock pot, bring to almost a simmer, remove from heat, cover and let set overnight.
If you still have the stems and seeds, remove and stem and seed pods.

2

With chili pods seeded and stems removed, after soaking they should be soft. Place all pods with remaining minced garlic and cocoa powder in your processor and process until a nice paste has formed. About 2 minutes.

3

4

Remove from processor into 3 quart sauce pan, add a little bit of water. Heat slowly. Stir a couple of times.

5

While the chilis are heating, place onions in processor and pulse down to fine. Move onions into sauce pan.

6

Add bay leaf, comino, oregano, stocks and Steen's vinegar with about 1/3 cup of water. Let heat slowly to just a very low simmer. Simmer covered 10 minutes stirring occasionally.

7

Remove from heat and let cool slightly.

8

With a chinois or very fine mesh strainer, gently pour a couple ladles of sauce and mash through. Discard pulp.

9

After straining you should have a beautiful rich looking sauce. If it's to thick, cut it with some tomato sauce while warming to just below a simmer. Stir often.

Ingredients

 6 dried guajillo chili peppers
 6 dried ancho chili peppers
 3 dried new mexican red chile peppers
 water to cover chilis
 2 tsp duck fat
 1 tsp olive oil
 1 cup Texas 1015 onion, diced on small
 2 tsp kosher salt
 2 tsp black pepper
 5 cloves garlic, mincedCherry Smoked Roasted Garlic puts a really nice touch to this
 2 tsp dark brown sugar
 2 tsp mexican oregano
 1 tbsp Steen's Pure Cane Vinegar
 1 large bay leaf
 2 tsp comino
 1 ½ tsp cocoa powder
 ½ cup chicken stock
 ½ cup tomato stock
 ½ cup low sodium tomato sauce

Directions

Start at least 2 days prior.
1

If you wanting a sauce a little less spicy; stem and seed chili pods while dry.
If you like it a little hotter, cover peppers in water in a stock pot, bring to almost a simmer, remove from heat, cover and let set overnight.
If you still have the stems and seeds, remove and stem and seed pods.

2

With chili pods seeded and stems removed, after soaking they should be soft. Place all pods with remaining minced garlic and cocoa powder in your processor and process until a nice paste has formed. About 2 minutes.

3

4

Remove from processor into 3 quart sauce pan, add a little bit of water. Heat slowly. Stir a couple of times.

5

While the chilis are heating, place onions in processor and pulse down to fine. Move onions into sauce pan.

6

Add bay leaf, comino, oregano, stocks and Steen's vinegar with about 1/3 cup of water. Let heat slowly to just a very low simmer. Simmer covered 10 minutes stirring occasionally.

7

Remove from heat and let cool slightly.

8

With a chinois or very fine mesh strainer, gently pour a couple ladles of sauce and mash through. Discard pulp.

9

After straining you should have a beautiful rich looking sauce. If it's to thick, cut it with some tomato sauce while warming to just below a simmer. Stir often.

Notes

Bar Nothing Ranch Bunkhouse Enchilada Sauce