Learn how to make your own vibrant flavorful enchilada sauce at home. Skip that store bought stuff that is often filled with unnecessary ingredients, and taste the difference. Making it at home also allows you to adjust the spice level to your liking. Chili powders vary widely in how spicy they are. Taste yours before adding it, to get a sense of how spicy it is.
Easy to make ahead of time and store in the fridge or freezer, to help throw together a quick meal. This sauce is not only for enchiladas…try it poured over stuffed peppers, drizzled over a quick quesadilla, tacos, nachos, or anything else that you can think up. The flavors meld together so deliciously earthy, warm, and savory. It’s naturally vegetarian, vegan, and can be made gluten-free if you desire. Try it, you won’t be disappointed.
Ingredients:
- 3 tablespoons olive oil
- 2 tablespoons all purpose, or gluten free flour blend
- 1 large yellow onion roughly chopped
- 4-5 cloves of garlic
- 3 cups water
- 1 ½-2 tablespoons vegetable bullion
- 2-3 tablespoons chili powder depending on how much spice you want…you can always add more if you like
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 2 tablespoons tomato paste
- Salt to taste
- Optional add-ons: a spoon of maple syrup, or honey, a dash of cinnamon, cayenne pepper for some extra heat, smoked chipotle peppers, or smoked paprika for some smokiness, cocoa powder to add depth, a splash of lime juice or, apple cider vinegar for a little tang…you choose
Sauce time…
Put water, bullion, tomato paste, chopped onion, and garlic in a blender. Blend until smooth…the smoother the better. In a saucepan over medium heat, make a roux. Whisk the flour, and the oil together, and cook for about 1 minute to slightly toast the flour. Add all of the spices to the roux, and continue to cook for 1 minute more. Slowly add the blended liquid ingredients into the roux, whisking continuously to make sure no lumps form. Then simmer until the sauce thickens slightly, for about 10-12 minutes. The sauce will thicken more as it cools. Add any extra add-ons that you think you might like…I personally like a squeeze of lime and a about ¼ teaspoon of chipotle peppers, a pinch of cinnamon, ½ teaspoon of cocoa powder, and sometimes a teaspoon of maple syrup depending how bitter my chili powder is. Salt to taste, and enjoy. Keep in an airtight container in the fridge for five days, or in the freezer for up to three months.
This sauce will be something you can come back to again and again. Use it in vegetarian or meat-based enchiladas, either way, you will be sure to be impressed with yourself. Making good food is so much fun! Every little step you take towards eating healthier today, will pay off tomorrow. Just keep it up. Stay tuned, next issue we will use this homemade sauce to put together some delicious enchiladas! Wishing you good health and good luck on all of your cooking adventures.
