Sauce
Red Enchilada Sauce
30 minServes 6Nutri-Score C€
C
30 min
30 minRed Enchilada Sauce
what you need
Ingredients
guajillo chiles (stemmed and seeded)Produce14 pieces- chiles de árbol (stemmed)Produce5 pieces
Roma tomato (whole)Produce1 piece
onion (quarter, peeled)Produce1 piece
garlic (cloves, peeled)Produce2 pieces
water (from boiling the vegetables)Other480 ml
chicken bouillon (tablespoons, powder or cubes)Pantry3 pieces
garlic powder (1 teaspoon)Spices3 g
onion powder (1 teaspoon)Spices2.5 g
black pepper (ground, 1/2 teaspoon)Spices1 g
per serving
Nutrition
56kcal
- Carbs
- 10 g
- Proteins
- 2 g
- Fat
- 1 g
what you’ll use
Tools
Saucepan
Blender
Sieve
Frying pan
step by step
Method
- Step 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.
- Step 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.
- Step 3
Strain and simmer
- Strain the sauce through a sieve into a hot pan.
- Bring to a boil while stirring continuously until slightly thickened.