Anti Inflammatory Classic Enchilada Sauce
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Learn more →Ingredients
6 servings
- 3 dried ancho chiles, stems and seeds removed
- 2 dried guajillo chiles, stems and seeds removed
- 2 tbsp vegetable oil
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 medium white onion, roughly chopped
- 4 garlic cloves, smashed
- 1 tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp smoked paprika
- 2 cups chicken broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 tsp apple cider vinegar
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
Instructions
- 1
Heat a dry skillet over medium heat. Add the ancho and guajillo chiles in a single layer and press them flat with a spatula, toasting for 20–30 seconds per side until fragrant and slightly darkened — watch closely, as they can scorch quickly. Transfer to a large saucepan.
- 2
Pour enough boiling water over the toasted chiles to submerge them (about 2 cups). Let them soak for 10 minutes, until softened and pliable, then drain and discard the soaking water.
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