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45 mins
Moderate
30 cal
28 ppl
Ingredients
15 g
Guajillo Chiles, dried - 15 chiles
3
Pasilla Peppers, dried
3 tbsp
Avocado Oil
1
Onion, raw - small, roughly chopped
6
Garlic, clove
1 tsp
Cumin Seeds
2 cup
Water
3 cup
Vegetable Broth, low-sodium
2 tbsp
Vegetable bouillon
1 tsp
Ginger, ground
1/4 tsp
Allspice, ground
Salt - to taste
Black Pepper, ground - to taste
This traditional Mexican sauce makes a rich and flavorfulaccompaniment to enchiladas, chilaquiles, birria, and tacos.
Nutritional Information
Per serving (28)
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Directions
1
Remove the stems from and de-seed the dried chiles.
2
Heat oil in a large pan over medium heat. Add onion and garlic and cook until soft, about 5 minutes.
3
Lower the heat and add cumin, guajillo chiles, and pasilla chiles. Stir consistently to mix evenly for another 5 minutes.
4
Add water, cover the pan, and bring to a simmer until the chilis are softened — about another 5 minutes.
5
Remove from heat and allow to cool for at least 20 minutes.
6
Transfer the mixture to the Blender Pitcher and add the remaining ingredients. Attach the Lid. Lock the Pitcher onto the Motor Base.
7
Select SPEED 5 and blend for 45 seconds.
8
Taste and add salt and pepper as needed.
9
Allow to cool completely, then transfer to an airtight container and refrigerate for up to 10 days.
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients. DO NOT blend for more than one minute when using the nutribullet Cup.
Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.
