The Forked Spoon · by Jessica Randhawa★ 4.9 (28)
Homemade Enchilada Sauce Recipe
NUTRITION · PER SERVING75M COOK
CAL 11%·PRO 17%
CARBS 33G64% OF CAL
6G FIBER2G ADDED12G INTRINSIC14G OTHER14G TOTAL SUGAR
FAT 4G19% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade red enchilada sauce made from tomatoes, onions, garlic, and warm spices like cumin and oregano, with a hint of chocolate. Use with enchiladas, in soups, or over tortillas.
condimentmexican🍳 skillet🌀 blenderdairy freegluten freevegan
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 5 ounces dried ancho chile peppers
- 5 ounces dried guajillo chile peppers
- 4-6 dried arbol chile peppers (use more or less depending on heat tolerance)
- 5 cups boiled water ((or chicken or vegetable broth))
- 2 white onions (halved)
- 4 large tomatoes (quartered)
- 6 cloves garlic
- 1 teaspoon salt (plus more to taste)
- 2 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- 1 tablespoon oil
- 1 tablespoon granulated sugar (more or less to taste)
- semi-sweet chocolate (optional, to taste)
At a glance
PER SERVING · TIME 75M
CAL 11%·PRO 17%
CARBS 33G64% OF CAL
6G FIBER2G ADDED12G INTRINSIC14G OTHER14G TOTAL SUGAR
FAT 4G19% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 409mg
- Total sugar
- 14g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 689mg
- Calcium
- 72mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 409MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.