Homemade Enchilada Sauce
This easy homemade enchilada sauce comes together in about 20 minutes and goes perfectly with any kind of enchiladas you can imagine!
Servings: 6 cups
Calories: 38kcal
Ingredients
- 7 dried Guajillo chilies or Ancho chilies
- 2 chipotle peppers
- 2 white onions
- 2 large tomatoes
- 5 garlic cloves
- 1 tsp cumin
- 1 tsp chili
- 4 cups water
- salt and pepper to taste
Instructions
- Place the dried chilies in a bowl and cover with boiling water for 15 minutes.
- In a large skillet with some oil over high heat, cook the onions tomatoes, and garlic until softened, season with salt and pepper.
- Remove the stems and seeds from the dried chilies and chipotle peppers.
- Add the softened dried chilies and chipotle peppers to the onion mixture.
- Cook for an additional 5 minutes.
- Let the chili and onion mixture cool a couple of minutes before blending.
- Add the water and blend until completely smooth.
- Pass the mixture through a sieve and only keep the thin liquid.
- Place the enchilada sauce into a skillet and season it with salt and cumin.
- Simmer the enchilada sauce for about 10 minutes over low heat.
Video
Nutrition
Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 16mg | Potassium: 186mg | Fiber: 2g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 10.5mg | Calcium: 30mg | Iron: 0.8mg