Sweet Enchilada Sauce | Traditional Mexican Recipe

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is often more affordable.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomato puree

Homemade is fresher and healthier, while canned is budget-friendly.

Remove seeds and veins from the Chile guero and Chile Pasa, which takes about 5 minutes.

Hydrate the cleaned chilies in hot water for about 3 to 4 minutes until they are nice and hydrated.

Prepare the other ingredients: half a tablet of Abita chocolate, granulated sugar, vegetable oil, pinch of salt, cinnamon stick, garlic cloves, and Ritz cookies.

Add the hydrated chilies into a blender with 2 cups of the liquid they were hydrating in.

Add granulated sugar, pinch of salt, cinnamon stick, half a tablet of Abita chocolate, garlic cloves, and Ritz cookies to the blender.

Blend the mixture for about 3 to 4 minutes until smooth.

Strain the blended mixture to catch any pieces of cinnamon and chili skin.

Add 2 tablespoons of vegetable oil to the strained mixture and mix well.

Cook the mixture in a saucepan over medium heat for 5 minutes, stirring continuously to prevent sticking or burning.

Once bubbling, pour the sauce into a plate and it's ready to use for sweet enchiladas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary