Homemade enchilada sauce that’s low-carb? Sure! It’s easy to make and full of spicy Tex-Mex flavor but best of all it’s got just 4.7 carbs per 1/4 cup. I don’t know about you but I rarely slop that much enchilada sauce on anything — two tablespoons is just about right so that’s just 2.3 carbs per serving. All that flavor and hardly any carbs!
Enchilada sauce tastes like summer to me. It has a very ripe flavor with a little heat, a little sweet, and a lot of whoa, what’s that?? If you’ve never had it homemade from dried chiles you are going to be surprised at what you’ve been missing. I use guajillo and ancho chiles in this to give it more flavor. They are everywhere here in the Dallas area but if Mexican Guajillo Peppers aren’t available in your area you can get them on Amazon.
Homemade enchilada sauce works great over grilled chicken, on hamburgers, or whatever you want. Try melting it with some cream cheese and dip pork rinds in it!
So the thing is, when you mention?homemade enchilada sauce people freak out thinking it’s complex and time consuming. Totally not true. This is super easy, I promise. You can do it.
Keep it in a Mason jar, tightly sealed in the fridge for up to two weeks.
Table of Contents
Low-Carb Homemade Enchilada Sauce
- 3 dried guajillo chiles
- 3 dried Ancho chiles substitute one chipotle for one ancho if you like it spicier
- 1/4 cup olive oil
- 6 oz tomato sauce or 1/2 cup pureed tomatoes
- 1 tablespoon erythritol or stevia.
- 3 cloves garlic skins on
- 1/2 cup onion
- 1/4 cup bell pepper
- 1? teaspoon salt
- 1 teaspoon Mexican Oregano
- 2? teaspoons cumin
- 3 cups beef broth
- Preheat the oven to 400F
- Brush the ancho, guijillo, onion, garlic, and bell pepper with a little of the olive oil
- Roast for 3 minutes, or just until they start to puff. If you roast them too long your sauce will be bitter.
- Remove the chiles and continue to roast the other ingredients until they caramelize, 5 to 10 minutes. Watch carefully.
- Remove the stem and seeds from the chiles and cover them with hot water. Leave the seeds in if you want a hotter sauce.
- Let stand for one hour.
- Remove the anchos from the hot water.
- Rise them gently.
- Put them in the blender with the broth,onion, remaining olive oil, and bell pepper .
- Squeeze in the roasted garlic.
- Blend until smooth.
- Pour into a saucepan.
- Add the salt, tomatoes, sweetener, cumin, and oregeno.
- Simmer until the sauce thickens back up.
- Store in the refrigerator.