The Best Enchilada Sauce You Will Ever Make!

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dehydrated guajillo peppers

Ingredients

• a few dehydrated guajillo peppers

• one whole serrano pepper

• one roughly chopped onion

• garlic cloves (cook with your heart)

• 4 tbs olive oil

• 2 tbs flour

• 1/4 c chili powder

• 6 oz tomato paste

• 1 1/2 c broth of your choice

• 1/4 tsp cumin

• 1/4 tsp garlic powder

• salt & pepper to taste

Instructions

1. Char a whole serrano (with the stem removed), onion, dehydrated peppers ( I usually use about four), and whole garlic cloves in a pan on the stove. When it comes to the amount of garlic, I always say cook with your heart! However, I typically use about 3 cloves for this recipe.

   • After the dehydrated peppers are charred, place in warm water for 20 min to rehydrate (once rehydrated, remove the peppers from the water & set them both aside for later).

   • Take the serrano, onion, and garlic off the heat and to the side when charred.

2. In a large pan over medium heat add the oil and get it nice & warm. Stir in the flour and reduce heat, stir continuously for 5 min or until the flour browns.

3. Add the chili powder, tomato paste, broth (I use veggie), cumin, & garlic powder. Stir to incorporate. Mix often and allow the mixture to thicken up.

4. Blend sauce & charred veggies together with a hand mixer. If the sauce is too thick, add water from peppers to thin it out. Add salt and pepper to taste.

   
   

   Enchilada Filling Suggestions

   
   

   • Cheese: A classic choice, using any blend of desired cheeses. My favorite to use are cheddar Jack and Pepper Jack. I also like to sauté diced onions in a little bit of oil and minced garlic, this gives the enchiladas some texture. recipe coming soon

   • Chicken: Shredded chicken, seasoned with spices and perhaps a touch of lime. If you're in a time crunch, rotisserie chicken is a good option as well. recipe coming soon

   • Roasted Veggie: A mix of your favorite vegetables like bell peppers, zucchini, onions, and poblanos. Roast and season before filling to prevent soggy enchiladas. recipe coming soon

   • Elote: Inspired by the popular Mexican street corn, this filling combines corn, cotija cheese, lime, and chili powder for a sweet and spicy twist. recipe coming soon

   • Black Bean: Seasoned black beans paired with cheese and sautéed onions. This dish is a great vegetarian option, packed with protein, nutrients, and flavor. recipe coming soon

   
   

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