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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.
P.S. I know that traditional enchilada sauce does not use tomato sauce, but this is the recipe I developed and my taste buds like using only the ingredients I had available in my pantry. I didn’t feel like going shopping to hunt down the peppers needed for an authentic version. Feel free to experiment with your own combos! š
I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:
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Homemade Enchilada Sauce
- 30 ounces tomato sauce
- 2 cups chicken, beef, or vegetable stock
- 2 tablespoons tomato paste
- 2Ā teaspoonsĀ 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 groundĀ coriander
- 1/4 teaspoon black pepper
- 2 teaspoons white vinegar (could also use apple cider 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 theĀ tomatoĀ from leaching aĀ metallicĀ 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
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The cocoa powder and coriander are a surprise! I’m going to try this. Michael hates canned enchilada sauce. Seems like you should be able to can this with a hot water bath. Thanks for sharing!
Given all the recent talk of fermenting, I imagine this would be something for which you could switch out the vinegar for whey and get the lacto-fermented benefit. Have you tried that?
Hi Soli – Thanks for the comment. I don’t know about lacto-fermenting enchilada sauce. There’s no reason you couldn’t do it, but when I make it, it’s usually used right away for enchiladas, in which I think the baking would destroy the bacteria in they whey, or I put it in glass jars and freeze it. The vinegar is actually added for flavor and it helps mellow the spices towards the end of cooking. Since it needs to cook for a little while longer after adding the vinegar, I don’t think it would do much good to add the whey since the bacteria would be destroyed in the heat. But, maybe my understanding about the bacteria in whey is off? From what I’ve been told, the good bacteria is killed when heated. Is this right?
I think it would be, yes, and didn’t think about that part. There is not really anything in there which would be harder to digest.
My late friend Martha just rolled over in her grave!!! TOMATOES!!!! In Enchilada Sauce!! Sacrilege!!She insisted that it had to be a mild red chili pepper base. Hers was delicious!
Hi Marcia – There are lots of recipes out there for enchilada sauce, but this is one that we find we like. I bet your friend’s was delicious! š