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Smoky Enchilada Sauce

Lisa
Homemade Enchilada Sauce You’ll Want to Put on Everything
Once you try this smoky, made-from-scratch enchilada sauce—made with dried chiles, roasted garlic, and bold Mexican spices—you’ll wonder how you ever settled for store-bought. It’s freezer and canning-friendly, deeply flavorful, and perfect on everything from enchiladas to eggs.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Sauces
Cuisine Mexican
Servings 5 1/2 pints
Calories 59 kcal

Equipment

  • 1 Cutting board
  • 1 Chef's knife
  • 1 Skillet
  • 1 Tongs
  • 1 Blender
  • 1 Large saucepan

Ingredients
  

  • 2 Large Tomatoes (or 1 14oz can of whole tomatoes)
  • 3 Dried Guajillo chile
  • 1 Dried Ancho chile
  • 1/3 Medium White onion (yellow or red will also work)
  • 3 Cloves Garlic
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Cumin
  • 1 tsp Mexican oregano (not italian oregano)
  • 1 tsp Smoked paprika
  • 2 Cups Chicken stock or water (vegan)

Instructions
 

  • Prep the dried chiles.
    Cut the stems off the dried chiles and shake out the seeds.
  • Toast them in a dry skillet over medium heat until they become fragrant—about 1–2 minutes.
  • Transfer them to a bowl of hot water. Weigh them down (a small plate works well) and let them soak for about 30 minutes.
  • Roast the aromatics.
    If you're using fresh tomatoes, toast them along with the garlic and onion in a dry skillet until they’re lightly charred and soft. This adds depth and brings out natural sweetness. (Canned tomatoes can go straight into the blender.)
  • Blend the base.
    Add the roasted tomatoes (or canned), onion, garlic, and all the dried spices to a blender.
  • Once the chiles are soft and pliable, add them too. Pulse the mixture, add a splash of water if needed to get it blending smoothly.
  • Simmer the sauce.
    Pour the blended sauce into a large pot. It will be thick at this stage.
  • Add about 2 cups of stock or water, bring it to a gentle boil, then reduce the heat to low.
  • Let it simmer until it reaches your desired consistency—usually 15 to 20 minutes.

Notes

Cool and store
Let the sauce cool completely. You can refrigerate it for up to a week or freeze it for up to two months. If you're a canner like me, this goes beautifully into half-pint jars for long-term storage. I love making it ahead—the flavors really deepen after a couple of days.

Nutrition

Serving: 4ozCalories: 59kcalCarbohydrates: 9gProtein: 3gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 611mgPotassium: 325mgFiber: 2gSugar: 4gVitamin A: 1031IUVitamin C: 11mgCalcium: 22mgIron: 1mg
Keyword authentic, mexican, sauce
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