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Red Velvet Enchilada Sauce

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“This recipe was given to me by a co-worker, who received it from his mother-in-law. I was planning on making enchiladas one night, and happened to show this co-worker the recipe that I was planning on using for the sauce. He promptly told me to hold off before using that recipe because he had the ultimate enchilada sauce recipe. He was right, this is excellent, but not for the faint of heart, it turns out pretty spicy, but boy is it flavorful! The original recipe had 1 cup of rice milk where I used heavy cream, and a lot less of it. Make this vegan by substituting with the rice milk, and if you aren't a fan of hot food but still want to use heavy cream just use a little more to cut the heat. This recipe makes about 4 cups, but it's not a bad idea to double the recipe and then freeze what you don't use for next time. Hope you enjoy it as much as we did.”
READY IN:
2hrs 20mins
YIELD:
4 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cut the very top of the head of garlic off to just expose the tops of the garlic cloves.
  2. Place the head of garlic and the half onion on a large piece of tin foil and drizzle with oil.
  3. Seal the top of the foil so that the garlic and onion are a little packet
  4. Roast the onion and garlic for 45 minutes at 375 degrees.
  5. Cut the tomatoes in half and place in a pot with the water.
  6. Squeeze as much of the softened garlic into the pot, and add the onion and thyme to the pot as well.
  7. Simmer for 45 minutes partially covered.
  8. Let the mixture cool down a bit, and then put everything from the pot in a food processor or blender with the chipotle chilis and the adobo.
  9. Process until smooth and return to the pot.
  10. Mix the heavy cream or rice milk into the sauce and simmer for 3-4 minutes.
  11. Enjoy!

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