Eosinophilic Esophagitis Friendly Classic Enchilada Sauce
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!