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Red Enchilada Sauce
Sauce

Red Enchilada Sauce

30 minPour 6Nutri-Score C€
par @nyaaaaomi11 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • guajillo chiles (stemmed and seeded)Fruits et légumes14 morceaux
  • chiles de árbol (stemmed)Fruits et légumes5 morceaux
  • Roma tomato (whole)Fruits et légumes1 morceau
  • onion (quarter, peeled)Fruits et légumes1 morceau
  • garlic (cloves, peeled)Fruits et légumes2 morceaux
  • water (from boiling the vegetables)Autres480 ml
  • chicken bouillon (tablespoons, powder or cubes)Épicerie3 morceaux
  • garlic powder (1 teaspoon)Épices3 g
  • onion powder (1 teaspoon)Épices2,5 g
  • black pepper (ground, 1/2 teaspoon)Épices1 g

par portion

Nutrition

56kcal

Glucides
10 g
Protéines
2 g
Lipides
1 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Blender
  • Tamis
  • Poêle

pas à pas

Préparation

  1. Boil the chiles and vegetables

    • Remove the stems and seeds from the guajillo chiles and the stems from the chiles de árbol.
    • Place the chiles, tomato, onion quarter and garlic cloves in a saucepan, cover with water and bring to a boil until the chiles are soft.
    • Reserve some of the cooking water for blending.
    Étape 1

  2. Blend the sauce

    • Transfer the drained chiles, tomato, onion and garlic to a blender.
    • Add the reserved cooking water, chicken bouillon, garlic powder, onion powder and pepper.
    • Blend until completely smooth.
    Étape 2

  3. Strain and simmer

    • Strain the sauce through a sieve into a hot pan.
    • Bring to a boil while stirring continuously until slightly thickened.
    Étape 3
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