Jun 19, 2017

Enchilada Sauce

This is my favorite sauce because it's so versatile and naturally gluten free! You can use this to make anything: dips for the tortillas, Casseroles, Enchiladas or tacos.  This sauce is awesome alone or as a part of any dish.  Best of all you can double this and freeze some for future recipes.

Enchilada Sauce:

  • 4 guajillo peppers
  • 1/2 tsp roasted cumin seeds
  • 1 small onion quartered
  • 4 garlic cloves
  • 4 medium tomatoes
  • 2 tsp salt


Bring 4 cups of water to a boil and add tomatoes. let cook for about 10 min then remove the tomatoes and set aside

In a small pot bring a cup of water to boil and add to guajilla peppers to soften, for 5 min. remove the stems and seeds, save water for later

In a cast iron pan roast the peppers, garlic and onions till charred, about 8 min (turning them). toast the cumin seeds for about 3 min till aromatic then grind in a spice mill or in a mortar and pestle.

In the blender: add the tomatoes and all of the ingredients, and the water that you boiled the guajillo peppers, pulse till smooth

Refrigerate. Makes about 4.5 cups

Yields:  17 servings,  Serving size: 1/4 cup,  Smart Points: 0,  Calories: 11.9,  Total Fat: .1g,  Saturated Fat: 0,  Cholesterol: 0,  Sodium: 208mg,  Carbs:  2.4g,  Sugar: .4g,  Protein: .5g

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