Semi Homemade Enchilada Sauce
Semi Homemade Enchilada Sauce might be just the Mexican recipe you are searching for. For $1.98 per serving, you get a sauce that serves 5. One portion of this dish contains about 6g of protein, 5g of fat, and a total of 170 calories. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. 105 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 40 minutes. It is brought to you by Lady Behind the Curtain. A mixture of honey, garlic, red enchilada sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is solid. Similar recipes include Easy Semi-Homemade Spaghetti Sauce, Homemade Enchilada Sauce, and Homemade Enchilada Sauce.
Servings: 5
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1/4 teaspoon cayenne pepper
3 cloves garlic, minced
2 tablespoons ground ancho chile pepper
2 tablespoons ground pasilla chile pepper
1 tablespoon honey
1/2 cup onion, chopped
1 (14.5 ounce) petite diced tomatoes, undrained
1 (28 ounce) RED enchilada sauce
salt, pinch
1/2 ounce unsweetened chocolate ,chopped
3/4 cup beef or vegetable broth
1 tablespoon vegetable oil
Equipment:
frying pan
food processor
blender
Cooking instruction summary:
In a large skillet heat oil.Add onion, garlic and salt; cook stirring for 2 minutes.Add the tomatoes, ancho pepper, pasilla pepper and cayenne pepper.Simmer 2 minutes.Transfer mixture to a food processor or blender.Cover and process until smooth.Return mixture to skillet; stir in enchilada sauce, broth, chocolate and honey.Simmer uncovered about 20 minutes or just until sauce thickens.Season to taste with salt.Remove from heat.Let cool, put a zip top bag into another zip top bag, pour sauce into bag, lay as flat as you can without letting the sauce come out, close and release as much air as possible.Freeze flat, to save room store in an upright position like a book in your freezer.
Step by step:
1. In a large skillet heat oil.
2. Add onion, garlic and salt; cook stirring for 2 minutes.
3. Add the tomatoes, ancho pepper, pasilla pepper and cayenne pepper.Simmer 2 minutes.
4. Transfer mixture to a food processor or blender.Cover and process until smooth.Return mixture to skillet; stir in enchilada sauce, broth, chocolate and honey.Simmer uncovered about 20 minutes or just until sauce thickens.Season to taste with salt.
5. Remove from heat.
6. Let cool, put a zip top bag into another zip top bag, pour sauce into bag, lay as flat as you can without letting the sauce come out, close and release as much air as possible.Freeze flat, to save room store in an upright position like a book in your freezer.
Nutrition Information:
covered percent of daily need
