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
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

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