Low-Carb Homemade Enchilada Sauce
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.
dried guijillo chiles
dried Ancho chiles
substitute one chipotle for one ancho if you like it spicier
tomato sauce or 1/2 cup pureed tomatoes
erythritol or stevia.
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.
Simmer until the sauce thickens back up.
Store in the refrigerator.
Find more great low carb recipes at Lowcarb-ology.com