For making this delicious and mildly authentic Mexican red enchilada sauce recipe, you need to prepare the chilies first. All you need to do is tear the stem off, take out all the seeds, and take all the dried veins.
You need to make the chilies soft; for that, take a pot and fill it with water( you need to fill the pot till the chile gets soaked but not too much). Boil the water on a high heat flame, and after 2 minutes, bring the heat down to low and simmer it for 15-20 minutes till it gets soft.
After softening the chiles, you need them to cool before putting them in the blender. It will prevent the blender from building up steam which can cause accidents.Take note: To be safe while you make the sauce is to work in batches not to overheat the blender. The next step is to take your chilies, separate them into batches, and put them in the blender. Add water to half of the blender and mix it. Then add flour, garlic, and salt according to your preferences. Blend the mixture till you find it smooth enough to run through a filter.
Put the smooth mixture in a conical strainer or the mesh back (muslin cloth for better results). With the help of a spatula or spoon, push down the mix so that the smooth mixture passes the filter.
And your fantastic sauce is ready to serve with taco or burrito anyway you like; I can assure you the guests will love it!
