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 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!
Servings Prep Time
4cups 10minutes
Cook Time Passive Time
10minutes 2minutes
Servings Prep Time
4cups 10minutes
Cook Time Passive Time
10minutes 2minutes
Ingredients
Instructions
  1. 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.
Recipe Notes

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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