Best Homemade Enchilada Sauce Recipes

HOMEMADE ENCHILADA SAUCE

Steps:

• Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.

HOMEMADE GREEN ENCHILADA SAUCE WITH TOMATILLOS

Steps:

• Combine water, tomatoes, jalapeno peppers, onion, tomatillos, serrano peppers, and garlic in a large pot. Bring to a boil. Reduce heat and cook until vegetables are fork-tender, about 30 minutes.
• Transfer the vegetables to a blender with a slotted spoon, allowing the cooking liquid to drain back into the pot. Cover the blender and hold the lid down with a potholder; pulse a few times to combine. Blend until smooth, 1 to 2 minutes. Season sauce with salt and pepper.

HOMEMADE ENCHILADA SAUCE

Steps:

• Heat oil with cornstarch in saucepan over medium heat. Cook for 1 minute.
• Add in chili powder and cook for another minute.
• Gradually stir in the broth, mixing well with a whisk to make sure you get out the lumps.
• Stir in the remaining ingredients.
• Simmer until thickened on low.

HOMEMADE GREEN ENCHILADA SAUCE

Steps:

• Place tomato sauce, green chilies, onion, chili powder, cumin, garlic, and oregano in a blender. Puree until smooth.
• Pour sauce into a saucepan. Cook over medium heat until heated through, about 5 minutes.

HOMEMADE ENCHILADA SAUCE (FROM DRIED CHILIS)

Steps:

• 1. First you need to take the chiles and remove the seeds. I break them up, as much as necessary to remove the seeds and the stem area. You should also remove most of the veins if not all. When each one is accomplished, throw it into a pot that can accommodate them and the water. When they are all seeded etc. put it on the stove with the water and turn it on to a low heat. Now add the coarsely chopped onion and garlic along with your tomatoes, also coarsely chopped. You are trying to soften chiles but they should also smell good too. This process should take about 5 minutes. When the chiles are softened, you need to in batches put it in your blender and add the cumin, celery salt, beef broth powder and Mexican oregano. A lot of this is done by taste again, after it is cooking again. From the blender you will pour it into a wire sieve over a bowl or pot that can handle the amount you are doing. Do this in batches as well. Use a spoon and keep pushing the juice through, till all you have left in there is the pulp. I keep a trash can right there by me for this. I then take the sieve and empty it in the trash. When all of your sauce is done, pour it into your pan again and cook it at a low heat to blend the spices in. Here is where your taste test comes in and you check the consistency of your sauce. If it is too thick, you can add some water. If it is too thin, you can add some tomato puree, some tomato paste, or you can do a flour mixture as if you were making gravy. You can always add some chili powder and more cumin and celery salt if it is too mild. The tomato sauce or puree will help also if it is too hot. (*I always use celery salt when using cumin, as cumin seems to suck out the salt, so if you use the cumin always add the celery salt.*) YOUR SAUCE IS NOW READY FOR USE!
• 2. NOTE: Sometimes during the blending process I add some beef powder, (bouillon) or chicken powder (bouillon) to the sauce, depending on which kind of meat I will be using it with. I also sometimes add a bit of cocoa for darkening if it is too red, and chili powder, for added flavor. (Cocoa also helps with ridding it of any bitterness, besides making the color a bit richer). Experiment with it, make it yours, if you like.

HOMEMADE ENCHILADA SAUCE

Steps:

• In a medium saucepan heat oil, add flour and cook for 1 minute while stirring. Add chili powder and cook for 30 seconds while stirring.
• Stir in broth, tomato paste, oregano, cumin, and salt to taste. Bring to a boil, reduce heat to low and cook for 15 minutes. Use in your enchilada favorite recipe.

MUIR GLEN HOMEMADE ENCHILADA SAUCE

Steps:

• Spray a medium saucepan with spray oil and heat over medium heat.
• Add onion, pepper and garlic and cook until tender.
• Stir in tomato sauce, oregano and cumin.
• Season with salt and pepper to taste.
• Bring to a boil; reduce heat to low and simmer uncovered for 15 minutes.

RICH AND THICK HOMEMADE ENCHILADA SAUCE

Steps:

• Heat the vegetable oil in a medium saucepan over medium-high heat. Slowly whisk in the flour until combined.
• Stir in the remaining ingredients and bring to a boil.
• Reduce the heat and allow to simmer until it begins to thicken slightly (about 10 minutes)
• Use immediately for enchiladas or store in an airtight container in the fridge until ready to use.

HOMEMADE ENCHILADA SAUCE

Steps:

• Heat a small sauce pan to medium heat.
• Add olive oil and garlic, stirring for about 20 seconds until garlic is fragrant.
• Add the chili powder, cumin, oregano, onion powder, hot sauce, garlic salt, and salt, stirring mixture for about thirty seconds.
• Add the tomato sauce and water, stir well.
• Bring mixture to a light simmer, cover and reduce heat to low. Let mixture simmer 20 minutes.
• This makes enough for a 9x13 pan of enchiladas.