Mexican Enchilada Sauce

Ingredients for Mexican Enchilada Sauce:

For 6 persons:

- 4 guajillo peppers, seeds removed

- 4 ancho peppers, seeds removed

- 2 garlic cloves, chopped

- 1 can 8 oz -  tomato sauce

- ¼ teaspoon oregano

- Salt and pepper

- olive oil

How to make Mexican Enchilada Sauce:

Slightly roast the peppers in a hot griddle, pressing them flat with the help of a spatula. Make sure NOT to burn them. This step takes a few seconds on each side of the peppers.

Once roasted, place them in a saucepan with water and turn the heat to medium and simmer till when they look soft.

Remove saucepan from stove and let them cool for another 10-15 minutes. The pepper skins should look soft.

After the resting period, drain the peppers and place in the blender along with the garlic cloves. Add ½ cup of clean water and blend until you have a smooth sauce. 

Season with the oregano, salt and pepper.




Mexican Enchilada Sauce Recepi