Homemade Enchilada Sauce
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
2 1/2 cups
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Course
Main Course
Homemade Enchilada Sauce
Description
The Homemade Enchilada Sauce recipe starts by carefully toasting dried chile peppers like New Mexico or California varieties to release aromatic oils. After cooling, the seeds and stems are discarded for a balanced heat level. Yellow onion quarters and halved roma tomatoes are blackened in the same skillet, adding smoky depth. Garlic cloves are also charred briefly to mellow their pungency.
These ingredients combine in a saucepan with dried oregano, ground cumin, and chicken stock. The mixture simmers until the chiles soften and flavors meld, then stands covered off heat to deepen taste further. Blending the cooked components with honey produces a smooth sauce with subtle sweetness matching the smoky, earthy chile base.
Reheating with canola oil thickens the sauce and rounds out texture, yielding a pourable consistency ideal for spooning over enchiladas. Seasoning with salt and pepper lets you adjust the final flavor. This sauce captures fundamental enchilada characteristics rooted in roasted chiles and a balanced spice profile.
Ingredients
- 2 ounces dried chile peppers such as New Mexico or California
- 1 yellow onion quartered, medium
- 2 Roma tomato halved
- 3 cloves garlic
- 1 teaspoon oregano dried
- 1 teaspoon cumin ground
- 2 ½ cups chicken stock
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ tablespoons honey
- 2 tablespoons canola oil
Instructions
- Heat a medium cast iron skillet over medium high heat. Add chiles and cook until toasted and fragrant, about 30-45 seconds per side. Set aside and let cool; remove and discard seeds and stems.
- Add onion and tomatoes to the skillet and cook until blackened, about 3-5 minutes per side; set aside.
- Add garlic to the skillet and cook until blackened, about 1 minute per side; set aside.
- Place chiles into a 3 quart saucepan. Stir in onion, tomatoes, garlic, oregano, cumin and chicken stock; season with salt and pepper, to taste.
- Bring to boil; reduce heat and simmer until chiles have softened, about 15-20 minutes. Remove from heat; cover and let stand 15 minutes.
- Combine chili mixture and honey in blender until smooth.
- Heat canola oil in the saucepan over medium heat. Working carefully, add chili mixture to the saucepan. Bring to boil; reduce heat and simmer until thickened, about 10 minutes; season with salt and pepper, to taste.
- Transfer to an airtight container and place in the refrigerator for up to 1 week or in the freezer for up to 2 months.
User Reviews
Overall Rating
4.8
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