I love enchiladas. Of all Mexican and Tex-Mex foods, they are probably my favorite dish. However, I don’t bother buying the sauce in a can anymore because it is so easy to make at home. It is also a fraction of the cost of buying it in the store. Plus, it gives you control over the ingredients, so you are getting a much more nutritious product.
Homemade Enchilada Sauce
30 ounces tomato sauce
2 cups chicken, beef, or vegetable stock
2 tablespoons tomato paste
2 teaspoons taco seasoning blend
2 1/2 teaspoons cumin
1 1/2 teaspoons finely minced garlic
1 teaspoon onion powder
1 teaspoon cocoa powder
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
2 teaspoons vinegar
Combine all ingredients, except vinegar, in an large pot – I like to use my enameled cast iron soup pot to prevent the acid in the tomato from leaching a metallic flavor from the pot. Stir and bring to a gentle simmer. Reduce heat and simmer over low for 30 minutes. Stir in the vinegar and continue to cook for 15 more minutes. Remove from heat and you’re all done!
The sauce freezes very well – I like to make a big batch and then portion it up for future meals. I use Mason jars to freeze mine – just make sure you leave enough room for it to expand as it freezes.
This recipe is part of Pennywise Platter Thursday 2/24