An authentic Mexican enchilada sauce using dried chilis in a blender. It's not complicated but has a much richer, intense flavor than canned sauce.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Servings: 8servings
Calories: 15kcal
Author: Lucy Brewer
Ingredients
7-9dried chilis, I used Pasilla because that's what Publix had--can also use Guajillo or California chilis
4roma tomatoes, cut into quarters
2tablespoonstomato paste
¼cupfresh lime juice
2clovesgarlic
1teaspoonground cumin
⅛teaspoonground cloves
½teaspoonfreshly ground black pepper
1teaspoonsalt
½cupchicken broth
½cupwater
Instructions
Stem and deseed the chiles. Rinse the chiles then place in a pot with tomatoes and cover with water. Bring to a boil and cook for 5 minutes.
Turn off heat and allow to rest for 20 minutes. Place chiles, tomatoes, and the rest of ingredients into a blender. Blend until smooth. If necessary, strain through a fine mesh strainer. (I did not need to do this.)