DifficultyBeginner

This recipe is so much better than store bought Enchilada Sauce!

Yields4 Servings
Prep Time15 minsCook Time7 minsTotal Time22 mins
Bone Suckin' Enchilada Sauce
 10 Dried Guajillo Chilies (found in International food aisle)
 4 cups Water
 2 Garlic Cloves
 1 Large Yellow Oniondiced
 2 tbsp Olive oil
 ¼ tsp Oregano
 Sea Saltto taste
1

Place chilies in a medium pot with water. Bring water to boil for 5 minutes, remove the pot from heat and set aside to cool.

2

In a skillet, heat olive oil to medium high. Add onions and 1 tablespoon of Bone Suckin’® Steak Seasoning & Rub. Cook for 5 minutes or until the onions are soft and transparent. Set aside.

3

When the chilies have cooled to the touch, pull the chilies out (save water) and remove their stem and seeds.

4

Place all of the chilies in a blender with cloves of garlic and 2 tablespoons of Bone Suckin’ Steak Seasoning & Rub. Add ½ cup of chili water (without stems and seeds) and blend until the sauce has a smooth consistency.

5

Pour the sauce over the onions in the skillet, stir and bring to a boil for 2 minutes. Add salt to taste. May be used for enchiladas or frozen for future use. This recipe makes enough sauce for 2 dozen enchiladas. Enjoy!

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Ingredients

 10 Dried Guajillo Chilies (found in International food aisle)
 4 cups Water
 2 Garlic Cloves
 1 Large Yellow Oniondiced
 2 tbsp Olive oil
 ¼ tsp Oregano
 Sea Saltto taste

Directions

1

Place chilies in a medium pot with water. Bring water to boil for 5 minutes, remove the pot from heat and set aside to cool.

2

In a skillet, heat olive oil to medium high. Add onions and 1 tablespoon of Bone Suckin’® Steak Seasoning & Rub. Cook for 5 minutes or until the onions are soft and transparent. Set aside.

3

When the chilies have cooled to the touch, pull the chilies out (save water) and remove their stem and seeds.

4

Place all of the chilies in a blender with cloves of garlic and 2 tablespoons of Bone Suckin’ Steak Seasoning & Rub. Add ½ cup of chili water (without stems and seeds) and blend until the sauce has a smooth consistency.

5

Pour the sauce over the onions in the skillet, stir and bring to a boil for 2 minutes. Add salt to taste. May be used for enchiladas or frozen for future use. This recipe makes enough sauce for 2 dozen enchiladas. Enjoy!

Bone Suckin’ Enchilada Sauce