Authentic Keto Enchilada Sauce is definitely a favorite at our table! Canned enchilada sauces usually contain sugar and preservatives. They are not really authentic and certainly not very low in carbs. We have all used them for convenience and ease. Joanie prefers making her own. She uses dried chiles for this classic Enchilada sauce and a “special” truly Mexican ingredient. It comes together quickly, keeps well in the refrigerator, and is so versatile when used on eggs, tacos, and baked chicken enchiladas. Enchilada sauce is definitely an essential sauce here in the Southwest.
Since it is a sauce, it is important to mention our Mexican recipes that can feature this delicious creation. Joanie has really outdone herself on this one – try it with the following Tasty Low Carb recipes:
Joanie also makes a wonderful and flavorful Keto Enchilada Frittata with Chicken recipe that features her Authentic Keto Enchilada Sauce. Another recipe that actually features her homemade sauce is our Shrimp in Red Sauce with Mushroom and Rice. Both are delicious!
Joanie chose two dried Mexican peppers for flavor, color, and heat – Guajillo and Ancho (Pasilla can be substituted). You will have to reconstitute the dried peppers; then stem and seed them before blending. They will add so much color and flavor! Learn this simple technique. It is easy, and it will open up a whole new culinary world! We also use dried Mexican peppers in our Keto Albóndigas (Meatball) Soup and our Keto Mexican Barbacoa Beef.
Many enchilada recipes add cinnamon for a twist to the sauce. We have tried it, but it does not taste the way enchilada sauces taste in our favorite Mexican restaurants, so we skip the cinnamon. However, Joanie does follow the tradition of adding a bit of Mexican chocolate to her enchilada sauce. She uses a small section of Arbuelita Mexican Chocolate. It really makes a taste difference. The chocolate can also become part of a delicious Mole Sauce. We will post that recipe soon. You can substitute a teaspoon of unsweetened cocoa, if you prefer, if Mexican chocolate is not available.
It is essential to release some of the natural essence of the peppers. For that Joanie uses her “comal” (cast iron skillet). She gets the “comal” very hot, do not use oil, and only cook each side of each pepper for 1 minute. The peppers are then ready to be reconstituted with very hot water. Simply drop them in a bowl, cover with boiled water, and let them sit with a lid on for 20 minutes (save the water). The peppers will be nice and softened and ready to be de-seeded.
The entire process of making the sauce is done in the blender or food processor. Make sure it is throughly blended. You want the sauce to be very smooth. If you need to thin the sauce, simply add a little more of the pepper water. If you want a thicker sauce add another tablespoon of tomato paste. A quality blender or food processor is a real must-have for your Keto kitchen. We love our Vitamix Blender and our Breville Sous Chef Food Processor. If you want to make a great investment, the Breville is the best you will find.
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Authentic Keto Enchilada Sauce – Dried Mexican Peppers and Mexican Chocolate Make it Tasty Low Carb!
Authentic Keto Enchilada Sauce is as real as it gets! Dried, rehydrated peppers, and Mexican chocolate highlight this Keto-friendly sauce. The sauce is versatile and delicious. It will highlight any dish with shredded chicken, eggs, or taco meat. Try it with a Mexican frittata or taco pie and you will say “excelente!”
Authentic Keto Enchilada Sauce
- 4 Guajillo peppers (dried, seeds and stems removed)
- 2 Ancho peppers (dried, seeds and stems removed)
- 3 cups Water (boiling)
- 3 cloves Garlic
- ½ teaspoon Chipotle chile powder
- 2 teaspoons Cumin (ground)
- 3 tablespoons Tomato paste (add more for a thicker sauce)
- 2 teaspoons Sea salt
- ⅛ section Arbuelita Mexican chocolate (slightly softened)
- 1 tablespoon Apple cider vinegar
- Place the dried peppers on a hot cast iron skillet (comal) and roast for 2 minutes. Turn once, but do not burn.
- Use a large bowl or pan of boiled water (about 5 cups) – add the dried peppers to the very hot water. Cover and let sit for 20 minutes. If using pan with boiling water, turn off the heat. Then cut off the tops and de-seed the peppers. Save the water.
- Transfer the rehydrated peppers to a Vitamix or Food Processor. Add 3 cups of pepper water, the garlic cloves, chipotle chile powder, cumin, tomato paste, vinegar, and salt. Drop in the softened chocolate and puree until completely smooth. Add more water if too thick, since authentic enchilada sauce is not thick.
- Store in a mason jar. It should keep in the refrigerator for weeks, due to the vinegar.
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