Homemade Enchilada sauce recipes

dried red chilies

🥗Healthier: fresh red bell peppers

💰Cheaper: canned tomato sauce

Fresh peppers can provide a milder flavor, while canned sauce is often more affordable.

tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato paste

Canned tomatoes retain nutrients and are often cheaper than fresh.

Remove stems and seeds from 8 dried guajillo chiles and rinse in cold water.

Bring a pot of water to a boil, then turn off the heat and cover to let the chiles steep for about 20 minutes or until softened.

Add softened chiles, steeping liquid, onion, garlic, and chicken bouillon powder to a blender and blend until smooth.

Preheat a pan with 0.5 tablespoon of oil.

Pour the blended mixture into the preheated pan and simmer for about 10 minutes, adding salt to taste.

Set the sauce aside or store in the refrigerator for a couple of days.

For the second sauce, preheat a pan over medium heat and add 0.25 cup of cooking oil.

Sprinkle in 0.25 cup of all-purpose flour and mix briefly.

Add 2 tablespoons of chili powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 0.25 teaspoon of ground cumin, mixing well.

Add 1 tablespoon of chicken bouillon powder and mix again.

Slowly add 2 cups of water, stirring until combined, and simmer until thickened.

Cooking Techniques

Equipment Needed

Spice Level: