Main Dishesclosetcooking
Chipotle and Ancho Cocoa Enchilada Sauce
Enchilada sauce with smokey chipotle chilies, ancho chilies and a hint of cocoa powder and cinnamon!
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- bowl
- blender
- pan
📝 Preparation Steps
1
Heat a heavy bottomed skillet over medium-high heat, add the chilis and toast lightly on both sides, about ⏱️ 2-3 minutes, place in a shallow bowl, add the just boiled water, place another bowl on top to hold the chilies under the water and let soak for ⏱️ 20-30 minutes.
2
Meanwhile, heat the oil in the skillet over medium-high heat, add the onions and cook until tender and slightly charred, about ⏱️ 3-5 minutes before adding the garlic and cumin and cooking until fragrant, about a minute.
oil1 tablespoononion, diced1garlic2 clovescumin1 teaspoon
3
Add the tomatoes, oregano, cocoa and cinnamon and simmer for ⏱️ 5 minutes.
diced tomatoes1 (28 ounce) canoregano1 teaspoon
4
Remove the stems from the peppers (I just pull them out using tongs), place the papers along with the tomato and onion mixture into a blender and puree, adding as much of the water that the chilies were soaking in as required to get the desired consistency.
onion, diced1
5
Return the sauce to the pan, bring to a simmer and season with slat, pepper and lime juice to taste before enjoying in your favourite recipe or sealing in a container and refrigerating or freezing until used.
lime juice (or cider vinegar)1 tablespoon
Nutrition Facts
calories
Calories 54
fat Content
Fat 2g
fiber Content
Fiber 2g
sugar Content
Sugars 5g
sodium Content
Sodium 227mg
protein Content
Protein 1g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 0
carbohydrate Content
Carbs 8g
saturated Fat Content
Saturated 0.1g
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