Bone Suckin’ Enchilada Sauce

  • Yield: 4
  • Servings: 4
  • Prep Time: 15m
  • Cook Time: 7m
  • Ready In: 22m
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  • Bone Suckin’® Steak Seasoning & Rub, 3 Tbsp
  • Dried Guajillo Chilies , 10
  • Water, 4 cups
  • Garlic Cloves, 2
  • Large Yellow Onion, 1
  • Olive oil, 2 Tbsp
  • Oregano, 1'4 tsp
  • Sea Salt


Step 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.

Step 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.

Step 3

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

Step 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.

Step 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!

Featured in this Recipe

Steak Seasoning

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