Homemade Enchilada Sauce
April 6, 2014 |
Enchiladas are one of my favorite foods. They are so simple, yet so amazingly delicious. Enchiladas are like warm, comforting pillows of yummy goodness that I just want to snuggle up with. I love how versatile they can be; the insides can be stuffed with an array of scrumptious items like shrimp, beans, veggies, chicken, beef, and much more. And the sauces. Oh heavens, the sauces. Whether enchiladas are slathered in red or green sauce, I am equally excited. Nothing sets of the irresistible taste of enchiladas like a great sauce.
I came across a delicious recipe for Bean Enchiladas one evening, and part of the recipe was for making a homemade enchilada sauce… which I had never done before. It looked easy, and as I like to make most of my food from scratch (so I can control the quality and wholesomeness of the ingredients), I thought I would give it a whirl. Now I’m hooked, and will never buy ready-made sauce again!
A small disclaimer: I adapted this recipe from one I found online. As a cook, I often “throw” ingredients together, mostly during a fit of experimentation, and I rarely measure; so this recipe is more of a “guideline” made up of general measurements, and you may need to do some adjusting on your end with the final product to suit your taste.
Yields approximately 2 cups
What You Will Need
2 1/2 cups of vegetable stock (or chicken stock, if you prefer)
1 8oz. can of tomato paste
Hefty dashes of each of the following spices:
– Chili Powder
– Granulated Garlic (or garlic powder)
– Granulated Onion (or onion powder)
– Ground Cumin
– Cayenne Pepper (ease up on this one, or omit it completely, if you don’t want a spicy sauce)
1 Tbsp kosher salt
Put all of the ingredients into a small saucepan over high heat. Whisk to combine the ingredients; the tomato paste will give you a bit of a challenge, but as the sauce warms up, it will dissolve more easily. Bring the sauce to a soft boil, then turn the heat down to low. Simmer, whisking occasionally, for about 30 minutes, or until the sauce has thickened slightly to the consistency of traditional enchilada sauce (like somewhat runny tomato soup). Remove the sauce from heat and let it cool slightly before working with it.
You can store this sauce in an airtight container in the fridge for up to 7 days.
Some of the other uses I have found for this sauce are: adding a little bit to my bean burritos for some added flavor, slathering it all over a quesadilla, and using it to flavor bean dips.