4.8 from 54 votes
Homemade Enchilada Sauce
This Homemade Enchilada Sauce uses dried chile peppers toasted and softened, blended with blackened yellow onion, roma tomatoes, and garlic. Flavored with oregano, cumin, honey, and chicken stock, the sauce simmers to develop a rich, slightly sweet, and smoky profile ideal for enchiladas. Finished with canola oil, it thickens to a smooth consistency perfect for coating enchilada filling and tortillas.
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
2
1/2 cups
Course:
Main Course
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.
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