Enchilada Sauce

I use my enchilada sauce on a lot of things: enchiladas (duh), chilaquiles, wet burritos, mexican pizzas (shout out to taco bell), and other random things. It has a dried chili base and less tomato than other sauces have, but I prefer that smokey flavor as opposed to the acid that comes with canned sauce. I always make a big batch in my instant pot and keep the extras in the freezer for a quick meal during the week.

Ingredients:

• 4-5 dried ancho chilies
• 4 dried new mexico chilies
• 3 dried california chilies
• 1 serrano pepper (leave out if you don’t want it to be spicy)
• 1 large white onion chopped
• 3 tablespoons tomato paste
• 5 cloves garlic chopped
• 2 tablespoons taco seasoning
• vegetable stock
• salt and pepper to taste

Directions:

1. Put your instant pot on sauté mode and cook the onions and garlic until the onions are softened. Add in the rest of the ingredients (try and remove the main seed pod from the dried chilies before adding them in) with enough veggie stock to cover everything.

2. Close the lid and put the instant pot on pressure cook for 30 minutes.

3. Once the instant pot is done and the steam has been released, open the lid and carefully add everything into a blender.

4. Blend the sauce and add in more veggie stock until it is the consistency you want it to be. At this point, taste the sauce and make sure you have enough salt and taco seasoning.