It is the Best Enchilada Sauce recipe from scratch. This homemade Enchilada sauce is savory and full of Mexican flavors. Paleo & Gluten Free.
The fact that the homemade version of a recipe is always better is almost indisputable. This is especially true when it comes to this enchilada sauce recipe. What puts most people off making foods from scratch is the time and effort involved, but this enchilada sauce recipe is so easy and quick, that there’s no excuse to choose the store-bought option ever again!
There are, of course, a few tips that will set your enchilada sauce apart. Firstly, where possible, choose fresh ingredients over dried or processed. Here are a few hacks to get the best out of fresh ingredients:
1. Where the enchilada sauce recipe lists crushed tomatoes, you can make a good sauce with canned tomatoes, but crushing fresh tomatoes is quick and adds a great texture and flavor to the sauce. To do this, place the whole tomatoes in boiling water and directly after, submerge them in ice water. Next, use an apple corer to remove the core of each tomato and remove its skin. Slice each tomato into four pieces. With a potato masher, crush the tomatoes in a pot of boiling water. Add lemon juice, salt and sugar according to your personal tastes. The combination of sugar and salt brings out the tang of the tomatoes while neutralizing the acidity.
- While chili powder will add a lovely kick to the enchilada sauce recipe, if you enjoy hot food, fresh chili will add something special to the mix. Be sure to slice the chilies as finely as possible to get an even distribution of flavor in the sauce and of course, make sure that you wash your hands directly after slicing!3. When it comes to dried herbs, the benefit is that they are already powdered or dehydrated so that they can be distributed throughout the sauce. However, you can achieve the same effect with fresh oregano, garlic, onion, cilantro, and any other herbs you like to include in your enchilada sauce recipe. Do this by slicing the herbs as thinly as possible, and then adding them to a pestle and mortar along with a tablespoon of olive oil. Crush the mixture of condiments until they form a small amount of infused oil.
You can add sea salt and crushed black pepper during this step as well, and sliced chilies will do well in the infusion too. If you want to emphasize the crisp, fresh tastes in your enchilada sauce recipe, feel free to squeeze some fresh lemon juice into the condiment mixture. Tomatoes also tend to have an acidic taste, so if you have chosen to use the canned variety, add one to two tablespoons of brown sugar to neutralize the flavor pallet.
This enchilada sauce recipe has a reputation for keeping for a long time in the fridge, up to two weeks to be exact. Serve it liberally on rolled tortillas along with a filling of your choice. Shredded chicken, chicken enchiladas, pulled beef shin are among the favorites. Enjoy!
EASY ENCHILADA SAUCE RECIPE
- Olive oil- ¼ cup
- Crushed tomatoes- 1 can
- Red Chili powder- 2 tsp
- Corn starch-1/4 cup
- Vegetable/Chicken stock- 1½ cup
- Roasted cumin- 2 tsp
- Dried Oregano- 2 tsp
- Garlic cloves ( finely chopped)- 3 medium
- Green bell pepper ( seeded & diced)- 1 small
- Onion ( finely chopped)- 1 medium
- Brown sugar- ½ tsp
- Ground black pepper-1/2 tsp
- White pepper- ¼ tsp
- Juice of 1 lime
- Salt-1/2 tsp
- Roast cumin seeds & grind them in a spice grinder.
- Chop the onion, garlic cloves & the bell pepper in a chopper.
- Take a medium-sized saucepan. Heat olive oil over medium heat. Saute the chopped veggies 3-4 minutes.
- Add the crushed tomatoes and continue cooking another 3-4 minutes.
- In a small bowl combine the corn starch with chicken/vegetable stock. Mix well.
- Pour the mixture into the saucepan with veggies.
- Whisk in the remaining ingredients ( ground roasted cumin, red chili, black pepper, white pepper,oregano, lime juice).
- Adjust spices & salt.
- Transfer the homemade enchilada sauce into an airtight container. You can refrigerate it for up to two weeks.
Enjoy this homemade Enchilada sauce!