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–+ servings

Spicy Red Enchilida Sauce

Lisa
Versital and savory spicy red enchilada sauce
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Sauces
Cuisine Mexican
Servings 16 ounces
Calories 7 kcal

Equipment

  • Skillet
  • Saucepan
  • Chef's knife
  • Blender
  • Mesh Seive

Ingredients
  

  • 8 Dried Chilies I'm using Guajillo, Morit & MulatoAgranel
  • 1 Onion white or yellow- medium
  • 3 cloves Garlic
  • 1 Tablespoon Oregano Mexican not Italian
  • 1 Tablespoon Cumin
  • Sea Salt to taste

Instructions
 

  • Cut the tops off the dry chilies and shake out most of the seeds
  • Add to a bowl and cover with boiling water cover with a saucer to keep them submerged, about 30 minutes
  • When soft add them to a blender but, save the liquid
  • Add to the blender the onion, garlic, oregano, cumin
  • Start by adding 1/2 cup od reserves liquid or water
  • Blend until smooth adding liquid as needed, then strain through a sieve to remove any seeds or skin that remain
  • Add the stained liquid to the saucepan, with 2 cups of chicken/vegetable stock
  • Cook uncovered over medium heat, stirring occasionally, until reduced to the consistancy of cream (About 30 minutes)

Nutrition

Serving: 8gCalories: 7kcalCarbohydrates: 1gProtein: 0.2gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gSodium: 1mgPotassium: 28mgFiber: 0.4gSugar: 0.4gVitamin A: 76IUVitamin C: 1mgCalcium: 11mgIron: 0.4mg
Keyword authentic, enchilada, mexican, sauce
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