Red Enchilada Sauce

November 22, 2015

Homemade enchilada sauce beats canned every time. Period. If you have never made it from scratch, you should give this authentic Mexican recipe a try. It is much easier to make than you may think and the results are phenomenal.

8 ancho chiles
4 pasilla chiles
1 medium onion quartered
2 roma tomatoes
3 cloves of garlic
½ teaspoon Mexican oregano
½ teaspoon marjoram
2 tablespoons cooking oil
Salt to taste

Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side) Allow chiles to cool and then remove stems, seeds and veins. Char the onion, tomatoes and garlic in a hot pan. ...
See the full directions on my site

Nutritions

Calories
71

Sodium
103mg
4% DV

Fat
5g
8% DV

Protein
1g
2% DV

Carbs
7g
2% DV

Fiber
2g
8% DV