The Pantry Dish

Not exactly a salsa but I figured if I can use it on nachos, eggs, and tacos as is, why not post it as one.  My mom has been making her Enchilada Sauce for as long as I can remember watching her in the kitchen.  One of my favorite ways in which she uses this sauce is in menudo and pozole, which by the way is the best I have ever had to date.  Whenever anyone has the craving for menudo or pozole in our family we beg, bribe, pout, cry to her even (ok maybe no one cries but some of us do pout) so that she can make it.  It's so good we've even had it in the summer a few times.  God bless her heart. 
I wish I could bottle up some of her secret recipe sauce and send every one of my readers a bottle to enjoy.  Of course I would have to give away her secret ingredients list and well...that's out of the question.  She worked so hard to perfect it.  Just doesn't feel right to just hand it over.  Know what I mean? 
So, here is a super simplified version of how to start making your own Enchilada Sauce.   

Take a large bag of California Chili Pods, remove the stems (and some seeds if your a weakling like me). 

Place them in a large pot with about 4-5 quarts of water and 2 tablespoons of chicken bouillon.  I add 2 large Bay Leaves as well but you don't have to.  Bring to a boil then reduce the heat to medium low until they are soggy but still intact and the water is the same color as the chilies (about 45 minutes).

Remove the Bay Leaves if you used them and throw all the chilies in a blender first.  Add about 1/2 cup of the chili water from the pot and blend together.  You can add more if it seems to be too thick and isn't blending well.  You don't want it to end up too watery. Taste test and add a little bit of salt if you feel it needs it (it might need some).

At this point you can add a few more seasonings like onion powder, garlic powder, etc.  Whatever you like.  Just be sure to taste it after each addition if you are experimenting.  Sometimes we curious cooks get a little carried away with spices (guilty).  Blend again after you've added your additional seasonings.

Grab a metal mesh strainer and place it over a pot and strain out as much of the juices as you can.

Use a wooden (or plastic) spoon to help press the juice out of the chili pulp and to keep the pulp from clogging the strainer.  When it looks like you have stained every last drop you can get out, remove the pulp and do it again.  You don't want to pour all the sauce into the strainer at the same time because then it will get too thick and messy.  Little by little here folks.

And there you have it!  Homemade Enchilada Sauce in it's simplist state.

A large bag will make about 6 cups.

A few notes.....

This is a lot of sauce so feel free to boil half the amount.  Usually they come in different sized bags.  In most supermarkets you can also find them in barrels or in containers that allow you to grab as much or as little as you want.

Also, now that you have an idea as to how it tastes cooked alone, have fun with it!  Add stuff to it.  Some additions I've used are onion and garlic when boiling, or garlic salt and coriander when blending.  Remember the more you make something, the better you get at it, so have fun and enjoy! 

I made an enchilada casserole with corn tortillas, chicken, cheese, and pinto beans by layering the ingredients like you would a lasagna. Nothing fancy but  still with all the flavors of a true mexican enchilada dish :)