PCOS Friendly Classic Enchilada Sauce

Total time40 min

Prep time15 min

Cook time25 min

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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
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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
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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