Homemade Enchilada Sauce
An authentic tasting enchilada sauce made from ancho chilis and roasted tomato and onion.
Servings: 2 cups
Calories: 274kcal
Equipment
- high speed blender
Ingredients
- 3 ancho chiles
- 2 tomatoes quartered
- 1 onion quartered
- 1 ¼ cups Chicken stock or more depending on the consistency you want
- 2 cloves garlic
- 1⁄8 teaspoon cloves
- 1⁄4 teaspoon cinnamon
- 1⁄2 teaspoon sea salt
- black pepper to taste
Instructions
- Heat the oven to 450ºF and roast the quarteded tomatoes and onions and garlic for about 25 minutes.
- While they roast, toast the dried chilis in a hot skillet for about 30 seconds per side then put them in a bowl and cover with boiling water. Let sit for while the veggies roast.
- Add the plumped chilies, tomatoes, onion, garlic and stock to a blender then blend until completely smooth. You may need to use more or less of the stock to get the right consistency.
- Add sauce to a skillet, add the cloves, cinnamon and salt and season it with pepper. Let it cook for 15 minutes to let the flavours blend.
Nutrition
Calories: 274kcal | Carbohydrates: 53g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 853mg | Potassium: 1525mg | Fiber: 18g | Sugar: 30g | Vitamin A: 14938IU | Vitamin C: 39mg | Calcium: 62mg | Iron: 4mg