Spicy, homemade enchilada sauce with lots of flavor but not a lot of carbs. It is delicious on chicken breast, hamburgers, or whatever you'd like to put it on.
Course Sauce
Cuisine Mexican
Keyword enchilada
Prep Time 1 hourhour10 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 2cups
Calories 507kcal
Author Katherine Peters
Ingredients
3dried guajillo chiles
3dried Ancho chilessubstitute one chipotle for one ancho if you like it spicier
1/4cupolive oil
6oztomato sauce or 1/2 cup pureed tomatoes
1tablespoonerythritol or stevia.
3clovesgarlicskins on
1/2cuponion
1/4cupbell pepper
1teaspoonsalt
1teaspoonMexican Oregano
2teaspoonscumin
3cupsbeef broth
Instructions
Preheat the oven to 400F
Brush the ancho, guijillo, onion, garlic, and bell pepper with a little of the olive oil
Roast for 3 minutes, or just until they start to puff. If you roast them too long your sauce will be bitter.
Remove the chiles and continue to roast the other ingredients until they caramelize, 5 to 10 minutes. Watch carefully.
Remove the stem and seeds from the chiles and cover them with hot water. Leave the seeds in if you want a hotter sauce.
Let stand for one hour.
Remove the anchos from the hot water.
Rise them gently.
Put them in the blender with the broth,onion, remaining olive oil, and bell pepper .
Squeeze in the roasted garlic.
Blend until smooth.
Pour into a saucepan.
Add the salt, tomatoes, sweetener, cumin, and oregeno.