Red Enchilada Sauce

also called enchilada sauce · red chile sauce · salsa para enchiladas

The table

6(stemmed and seeded)dried guajillo chilestoast, soak 20 minblend smoothfry 10 minseason
2(stemmed and seeded)dried ancho chiles
3 clovesgarlic
1/2 medium(chopped)white onion
1 tspground cumin
1 tspdried Mexican oregano
1 1/2 cups(360 mL; or the chile soaking water)chicken stock
2 Tbsvegetable oil
1 tspkosher salt
1 tspcider vinegar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

1toast, soak 20 min

2blend smooth

goes in with what step 1 made

3fry 10 min

goes in with what step 2 made

4season

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 31 mintwo waits that overlap count once
Needs you
10 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 45 min.

  1. toast, soak 20 min

    21 minwalk away(read off the step)from the start

  2. blend smooth

    not timed21 min in

  3. fry 10 min

    10 minneeds you(read off the step)21 min in

  4. season

    not timed31 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need skillet

Goes with

See how it is written
>> title: Red Enchilada Sauce
>> category: Sauces & Gravies
>> tags: chiles, mexican, enchiladas, stovetop
>> counters: Taquería
>> aka: enchilada sauce, red chile sauce, salsa para enchiladas
>> pairs-with: corn-tortillas
>> servings: 6
>> time: 45 min
>> step.1: toast, soak 20 min
>> step.2: blend smooth
>> step.3: fry 10 min
>> step.4: season

Toast @dried guajillo chiles{6}(stemmed and seeded) and @dried ancho chiles{2}(stemmed and seeded) in a dry #skillet{} for ~{30%sec} a side, then soak in hot water for ~{20%min}.

Blend @&(~1)soaked chiles{} with @garlic{3%cloves}, @white onion{1/2%medium}(chopped), @ground cumin{1%tsp}, @dried Mexican oregano{1%tsp}, and @chicken stock{1 1/2%cups}(360 mL; or the chile soaking water) until smooth.

Fry @&(~1)chile purée{} in @vegetable oil{2%Tbs} over medium heat for ~{10%min}, until it darkens and thickens.

Season @&(~1)sauce{} with @kosher salt{1%tsp} and @cider vinegar{1%tsp}.