Homemade Enchilada Sauce
Having many different spices on hand allows you to make your own rubs, masala, spice for meat or chicken, etc. And with a few staple items in your pantry, you can make homemade sauces that will beat ones purchased in a store, hands down. Such is the case in this recipe for homemade Enchilada Sauce.
Necessity is the reason why I decided to make my own. Our regular grocery store did not carry the product at all and several other stores only had the small can. When you are making dinner for 6, a small can just will not do! I am going to use the Homemade Enchilada Sauce for a Mexican dinner of Chicken Enchilada Casserole. I am also serving Vegetarian Mexican Rice with Black Beans. Recipes for these dishes will be posted on this blog as well, sometime later this week!
Chicken with Homemade Enchilada Sauce
Silly me, I forgot to take a picture of the sauce in a bowl. So I guess this image showing the sauce being used when layering the chicken for the Chicken Enchilada Casserole recipe. You can view that recipe by clicking the highlighted text link.
My family loved the Mexican Chicken Enchilada Casserole and the Mexican Rice and Black Beans and especially, the Homemade Enchilada Sauce! I normally am complimented for the meals that I make, and am also criticized for the meals that do not turn out as expected, for whatever the reason! This time the compliments were almost immediate!
All I heard was, you definitely have to make this again! So, you can bet that it did taste incredibly good.
My hubby is not a finicky eater. He would eat any of my cooked meals and be satisfied. As long as his belly is full! My kids on the other hand, love my cooking. But they also like when I serve something that is entirely different from our family favorites. Trust me, your family will also love this homemade Enchilada Sauce!
Ingredients
4 Tbsp. olive oil
4 Tbsp. flour
1 small can of tomato paste
3 Tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
3/4 tsp. cayenne pepper (reduce for less heat)
1/2 tsp. black pepper
2 dried Chile de Arbol peppers (stemmed, but left whole)
3/4 tsp. ground oregano
1/2 tsp. cinnamon
1 tsp. salt
4 cups boiling water
2 Oxo chicken cubes
2 tsp. white vinegar
Directions
Start by measuring out all ground spices, one by one, and placing them in a small glass bowl.
Place the flour in a small glass bowl and set aside.
Take out a medium-sized pot and place on stove.
Place olive oil in pot and turn on medium heat.
Add in the flour and stir continuously for 2 minutes.
Turn the heat down to low and continue to stir for another minute.
This is to brown the flour.
Make sure it does not burn.
Take out a small pot and add in 4 cups cold water.
Heat the water to the boiling point and then break each Oxo cube in your fingers and add them to the boiling water.
Mix well to dissolve.
Add the chicken stock to the pot with the oil and browned flour.
Turn on heat to medium.
Stir continuously as sauce thickens as it cooks.
Wash and stem the dried hot peppers, but leave them whole.
Add in all spices, including dried hot peppers.
Continue to cook over low heat.
Add in the tomato paste.
Stir to combine and cook for 2 more minutes.
Turn off heat and move pot to a cold burner.
Let sit for 2 minutes.
Add in the white vinegar.
Stir to blend it in.
Do a taste test.
Add more cayenne pepper and chili pepper, if the sauce is not hot enough for you. Stir with a wooden spoon to combine.
This homemade Enchilada Sauce can be used in any recipe that calls for enchilada sauce. It is much fresher tasting than the store bought stuff and contains no preservatives! This recipes yields 4 cups. If more sauce is needed, simply double up all of the ingredients!
| Servings | Prep Time |
| 4 cups | 10 minutes |
| Cook Time | Passive Time |
| 10 minutes | 2 minutes |
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Having many different spices on hand allows you to make your own rubs, masala, spice for meat or chicken, etc. And with a few staple items in your pantry, you can make homemade sauces that will beat store bought ones hands down. Such is the case in this recipe for Homemade Enchilada Sauce.
Necessity is the reason why I decided to make my own. Our regular grocery store did not carry the product at all and several other stores only had the small can. When you are making dinner for 6, a small can just will not do! I am going to use the Enchilada Sauce for a dinner of Chicken Enchilada's and Mexican Rice. Recipes for these dishes will be posted on this blog as well, sometime later this week!
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- 4 Tbsp. olive oil
- 4 Tbsp. flour
- 1 small can tomato paste
- 3 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- 3/4 tsp. cayenne powder reduce for less heat
- 1/2 tsp. black pepper
- 2 dried Chile de Arbol peppers stemmed, but left whole
- 3/4 tsp. ground oregano
- 1/2 tsp. cinnamon
- 1 tsp. salt
- 4 cups boiling water
- 2 Oxo chicken cubes
- 2 tsp. white vinegar
- Start by measuring out all ground spices, one by one, and placing them in a small glass bowl. Place the flour in a small glass bowl and set aside. Take out a medium-sized pot and place on stove. Place olive oil in pot and turn on medium heat. Add in the flour and stir continuously for 2 minutes. Turn the heat down to low and continue to stir for another minute. This is to brown the flour. Make sure it does not burn. Take out a small pot and add in 4 cups cold water. Heat the water to the boiling point and then break each Oxo cube in your fingers and add them to the boiling water. Mix well to dissolve. Add the chicken stock to the pot with the oil and browned flour. Turn on heat to medium. Stir continuously as sauce thickens as it cooks. Wash and stem the dried hot peppers, but leave them whole. Add in all spices, including dried hot peppers. Continue to cook over low heat. Add in the tomato paste. Stir to combine and cook for 2 more minutes. Turn off heat and move pot to a cold burner. Let sit for 2 minutes. Add in the white vinegar. Stir to blend it in. Do a taste test. Add more cayenne pepper and chili pepper, if the sauce is not hot enough for you. Stir with a wooden spoon to combine.
This homemade Enchilada Sauce can be used in any recipe that calls for enchilada sauce. It is much fresher tasting than the store bought stuff and contains no preservatives! This recipes yields 4 cups. If more sauce is needed, simply double up all of the ingredients!
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