Enchilada / Birria Sauce
This traditional Mexican sauce makes a rich and flavourful accompaniment to enchiladas, chilaquiles, birria, and tacos.
Ingredients
- 15 g Guajillo Chiles, dried – 15 chiles
- 3 Pasilla Peppers, dried
- 3 tbsp Avocado Oil
- 1 Onion, raw – small, roughly chopped
- 6 Garlic, clove
- 1 tsp Cumin Seeds
- 2 cup Water
- 3 cup Vegetable Broth, low-sodium
- 2 tbsp Vegetable bouillon
- 1 tsp Ginger, ground
- 1/4 tsp Allspice, ground
- Salt – to taste
- Black Pepper, ground – to taste
Directions
1
Remove the stems from and de-seed the dried chiles.
2
Heat oil in a large pan over medium heat. Add onion and garlic and cook until soft, about 5 minutes.
3
Lower the heat and add cumin, guajillo chiles, and pasilla chiles. Stir consistently to mix evenly for another 5 minutes.
4
Add water, cover the pan, and bring to a simmer until the chilis are softened — about another 5 minutes.
5
Remove from heat and allow to cool for at least 20 minutes.
6
Transfer the mixture to the Blender Pitcher and add the remaining ingredients. Attach the Lid. Lock the Pitcher onto the Motor Base.
7
Select SPEED 5 and blend for 45 seconds.
8
Taste and add salt and pepper as needed.
9
Allow to cool completely, then transfer to an airtight container and refrigerate for up to 10 days.
Nutritional information
|
Calories: 30.0 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
