Enchilada Sauce
Introduction
This sauce is great for enchiladas, but is also fantastic for smothered burritos or chilaquiles.
Ingredients
- 6 cups of chicken broth
- 1 package (2.5 ounces) of dried california chiles
- 1 yellow onion
- 1 can (15 ounces) of diced tomatoes (drained)
- 4 cloves of garlic
- 1 tablespoon kosher salt
- 1 teaspoon of oregano
- 1 teaspoon of cumin
- 1/2 tablespoon of vegetable oil
Equipment
- Instant pot
- Kitchen knife
- Vitamix / Blender
- Air tight storage container
- Spoon
- Rubber spatula
- Measuring spoons
Instructions
- Remove stems and seeds from chiles and then wash
- Tear or cut the chiles into smaller pieces
- Dice onion
- Setup instant pot to sauté
- Add oil
- Once oil is hot, add chiles and cook until starting to soften (1 to 2 minutes)
- Add onion and cook until starting to soften (3 to 5 minutes)
- Add tomato, garlic, salt, oregano, cumin and chicken broth
- Stir to combine
- Pressure cook contents of instant pot for 5 minutes
- Perform quick pressure release once cooking program is complete
- Allow contents to cool slightly or be aware they will be very hot before continuing
- Add contents to Vitamix / Blender and liquify
- Use right way or store in airtight container (can be frozen)
Hints
- When buying dried chiles look for ones that are soft like a raisin as brittle chiles will lack flavor
- You can use different chiles to change the flavor / spiciness
- Mason jars work great for storing
Uses
- Pour over a burrito, add cheese and then throw in toaster oven for a smothered burrito
- Pour over sturdy tortilla chips, add a fried egg, queso fresco and some pico de gallo for chilaquiles