Description
Authentic, mild, homemade enchilada sauce to be used with your favorite filling (cheese, beef, chicken, etc…). Also good with tortilla chips!
Ingredients
- 3 dried negro (pasilla) chile peppers, stemmed and seeded
- ¾ pound fresh tomatillos, husks removed
- ¼ white onion
- 1 clove garlic, peeled
- water to cover
- ¾ pound Roma tomatoes, halved lengthwise
- ½ teaspoon chicken bouillon granules, or to taste
Instructions
- Place chile peppers in the bottom of a small saucepan. Add tomatillos
- onion
- and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos.
- Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften
- about 5 minutes. Remove saucepan from heat and let cool
- about 10 minutes.
- Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 16