Homemade Enchilada Sauce


Once you make your own enchilada sauce there's no going back. It's so delicious! Honestly, I was intimidated by enchilada sauce and have been buying the canned version for years. Nothing is wrong with the canned version mind you, I just hadn't experienced homemade enchilada sauce. Only finding it in fancy restaurants who boast of making it themselves. I'm sure there are other versions that take hours to simmer and may taste better....but making homemade sauce in a matter of 20 minutes, to use for 2-3 different meals, is fantastic! I like to use enchilada sauce for enchiladas, baked tacos, and in enchilada soup. This sauce is full of that hearty tomato flavor with hints of spice, fresh herbs, and smokey spices. *Tips for storing it below the recipe. 

  -Be sure to read through the directions entirely before cooking. I especially encourage you to re-read direction number 8.) a couple of times for clarification. 

Ingredients List:

  • 1/2 red onion diced
  • 1  clove of garlic chopped
  • 28 oz. crushed canned Tomatoes
  • 1 T Tomato Paste
  • 2 Cups of Vegetable Broth
  • 2 T of Flour or Corn Starch 
  • 3 T ice Cold Water
  • 1 T Kosher Salt
  • 1 tsp of White Pepper
  • 1 T of Chili Powder
  • 1 T of Smoked Paprika
  • 1 T of Cumin
  • 1 tsp Chipotle Powder 
  • 1 T of Brown Sugar or Honey
  • 1 tsp of whole freshly crushed Coriander (I have a mortar and pestle I use to lightly crush the coriander). 
  • 1 tsp Onion Powder
  • 3-4 T of Avocado Oil
  • 2 cloves of garlic finely chopped 
  • 1 tsp Lemon juice
  • *1/2 tsp cayenne pepper *Optional for those who like it spicy. Leave it out for a mild sauce. 

Directions:

  1. In a little bowl or a mug, mix the flour or corn starch with the 3T of ice cold water. I use a fork to mix well. This is called a thickening slurry. Set aside until further directed. 
  2.  In a sauce pan add the avocado oil and heat up on medium. 
  3. After the oil is heated and the pan is emanating heat add in the diced onion. 
  4. Cook the onion for a minute or two alone until it begins to soften and slightly golden. 
  5. Add in the crushed coriander and the garlic. Only cook for about 1 minute so you don't burn the garlic.  
  6. Stir in the tomato paste and honey or sugar into the onion oil mixture. It'll be thick, but, as soon as it's combined quickly move on to the next step.  
  7. Pour in the can of crushed tomatoes and the Vegetable broth. Stir everything together. 
  8. Add in all of the spices to the sauce and bring to a low boil. 
  9. Once it boils, reduce heat to a simmer and add in the flour water slurry. *Quickly whisk it all together so that it doesn't form lumps. Once it returns to a low boil or simmer it will thicken up a little. You don't want it to be like a pudding or stew. If it's too thick you can always add 1/4 of veggie broth at a time till it's thinner...or adversely if  it's too thin like water you can add another mixed slurry of 1 T of flour with 1 T of ice cold water. Moth likely the consistency will be fine with the normal directions. It should be like a light gravy in consistency and feel.
  10. After the sauce thickens a little I let it simmer for a few more minutes and turn off the heat.
  11. Add the last squeeze of lemon juice and stir into the sauce.  
  12. You can strain the sauce to get out all the chunks and larger spices...however, you don't have to if you don't mind it not being silky smooth.
  13. Allow the sauce to come to room temperature before jarring or using.   
Tip for storing:
   -Can be jarred and refrigerated in a tight seal for up to 2 weeks. 
   -Can be frozen (after cooling) for up for 3 months. 
   -You can also freeze into ice cube molds for ease of use. Then break out of ice cube tray and store in a freezer bag for up to 3 months. 




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