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In its most original form enchiladas were corn tortillas dipped in chili sauce with no fillings. In Spanish the word enchilar means to season and enchilada means seasoned with. Today it’s come a long way from a popular street food of corn tortilla dipped in chili sauce to a variety of fillings and regional influences. The fillings range from meat, vegetables, beans or cheese. The sauce ranges from a tomato based sauce, to green chili sauce, to a chocolate spiced mole sauce and more. Our’s is a roja sauce with three different types of chilis: guajillo, ancho and new mexico. All three come together with onion, garlic and spices for a delicious well balanced addictive enchilada sauce. You will never open a can or a jar again.
Prep Time: 15 mins
Cook Time: 25 mins
1 Yellow Onion, 1 Bulb Garlic (6 cloves per recipe).
Water or for more flavor 32 oz. of chicken broth or vegetable broth.
1 can tomato paste – 1 Tbsp per recipe.
You can choose to deseed or leave them in for a kick of flavor which we highly recommend you try. You can add more or less garlic than recommended. Salt to taste. Enjoy it in enchiladas but of course you can make a wet burrito, chilaquiles or use as you like.
- Prep – with scissors cut chilis below the stem and deseed through the opening. Leave seeds in for a spicier sauce. Chop 1 yellow onion, deskin 6 cloves of garlic, measure out 1 Tbsp of tomato paste, measure 4 cups or of your choice of liquid. Have salt handy.
- Cook – Toast whole chilis in a dry skillet over medium high heat. Keep tossing until chilis become really fragrant. About 2-3 mins. Be Careful not to burn he chilis.
- In a sauce pot simmer on medium low heat toasted chilis, 6 cloves of garlic, 1 diced yellow onion, 1 Tbsp tomato paste, and 4 cups of water or chicken broth or vegetable broth for 15-20 minutes. Chilis and onion will be tender and soft.
- In a blender add everything from the pot and the spice packet. Blend until smooth.
- Now you are ready to make enchiladas! Also great for chilaquiles or wet burritos.
- Sauce will last in the fridge for 5-7 days and freeze for up to 3 months.
Servings: Makes 4 cups of sauce.
Our Enchilada sauce is full flavor as we use 3 different chilis. Earthy and fruity chilis meet cumin, oregano, onion, garlic and tomato paste for a flavor perfection. You can leave the seeds in for a little bit of a kick or take them out and still have a decadent sauce.
- Control sodium by putting the amount that’s right for you.
- Use water, vegetable or chicken stock. Make the enchiladas vegan, cheesy or meaty with chicken or beef. Up to you!
- Use low carb tortillas if you are on a low carb diet.
Our instructions are well thought out.
- First follow prep instructions and measure everything out and have it ready to go. The French call this Mise en place.
- Second, follow the cook instructions.
- Third, assemble your enchiladas.
- Lastly, enjoy!
- You can find the shelf life of the kit on the sticker on the bag. It will have the batch number and a best by date.
- Leftover Enchilada sauce can be stored in the freezer for 2-3 months and refrigerated for 7-10 days.