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
- 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
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.
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