Authentic Keto Enchilada Sauce is as real as it gets! Dried, rehydrated peppers, and Mexican chocolate highlight this Keto-friendly sauce. It will highlight any dish with shredded chicken, eggs, or taco meat. A drizzle of enchilada sauce will make your recipes "excelente!"
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.
You can substitute unsweetened cocoa powder if you cannot find the Mexican chocolate. Feel free to substitute New Mexico Peppers or Pasilla Peppers if they are readily available.