Nickel Allergy Friendly Classic Enchilada Sauce

Total time40 min

Prep time15 min

Cook time25 min

Nickel Allergy Friendly Classic Enchilada Sauce

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Ingredients

6 servings

3 dried ancho chiles, stems and seeds removed
Kroger Mercado Dried Ancho Chile Peppers Lucinda's Dried Ancho Chile Los Chileros Whole Dried Ancho Chiles
See all
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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
¼ tsp smoked paprika
2 cups chicken broth
1 can (14.5 oz) fire-roasted diced tomatoes
Chef's tip
Regular diced tomatoes are not fire-roasted, so the dish will be less smoky.
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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