Our friends over at Fiesta Spices know how to make authentic, delicious Mexican food. When they wanted to get together to cook, the first thing I asked them to teach me to cook was some enchilada sauce using their Chili Pods. Store bought enchilada sauce is good and all but its never as good as a restaurant AND I have never come across a Whole30 approved version. With a few adjustments to their family recipe, we came up with a FANTASTIC and super easy Whole30, Paleo, Glutenfree option for you guys that you have to make! Double or triple this recipe and keep some in the freezer because you can do SO MUCH with this sauce! Enchilada sauce isn’t just for enchiladas! Try stuffing a poblano pepper like we did here and here. It’s great over stuffed bell peppers or zucchini boats, too. Oh, and try grilling some flank steak or chicken and drizzling it over that for an easy meal! Get creative!
- Remove stems and seeds from the chili pods. Place them in a small saucepan, fill with water until pods are just covered. Place over medium-low heat for 10 minutes to rehydrate. Remove from heat and let cool for 5 minutes.
- Remove chilies from the water and onto a cutting board. Make a slit in the tops of the chilies and open them up. Using a spoon, scrape the chilis and get as much "pulp" as possible.
- Heat oil in a small pan over medium heat. Add onions and saute until tender, about 5 minutes.
- Add flour or arrowroot powder and stir together over heat for 1 minute.
- Stir in the pulp and all of the spices. Gradually add in stock, whisking constantly to remove lumps. Reduce heat and simmer 10 minutes until thick. Add salt to taste.
- Use immediately or refrigerate in an air-tight container for up to two weeks.
- If you like a spicier sauce, add a little cayenne pepper.