I have used canned sauce for most of my recipes until I found out how easy it is to make at home. This recipe makes a quick and tasty sauce.
Makes about 2 ½ cups
12 guajillo chilies
1 arbol chili (optional, if you want to heat things up.)
1/4 yellow onion
2 garlic cloves
2 tsp. chicken bouillon
2 cups water
- Place the chilies in a saucepot with 2 cups water, or enough water to cover the chilies. Turn heat to high and bring to a boil. Once water is boiling, turn down heat to medium and cook until the chilies are tender.
- Place the softened chilis in a blender with 2 cups of boiled water, onion, garlic cloves, and chicken bouillon. Blend until smooth.
- Return to skillet and cook on med-low heat for abut 5 minutes, stirring often. Use in your favorite enchilada recipe or refrigerate for another time.