It’s wild that, given how much we enjoy enchiladas and the fact that we don’t have an enchilada recipe, we can use it on our blog. This had to be changed.
Meet your new best friend: saucy, spicy, red enchilada sauce ready in 30 minutes. Swoon! You can do it! Here’s how.
Enchilada Sauce: Origin and History
It is thought enchiladas originated from a similar Mayan food called papules.
The word ” Enchilada ” is a form of ” Enchilar ” which means “season with chile.” Chilies are at the heart of the enchilada sauce!
Enchilada Sauce: How to Make it?
This hearty sauce’s base is a sauteed mixture of dried chilies, onions, and garlic. New Mexico chilies, which have a milder spice level, and chilies de Arbol, for a bit more heat, were used. You can adjust the heat level of this combination to suit your taste (see recipe + notes below! ).
Peppers are softened and cooked in vegetable stock. Tomato paste and a few spices complete the dish.
Check out this recipe by Isabel Eats for a more traditional version!
Ingredients
GARLIC + ONIONS
- 3 Tbsp vegetable stock
- 1 cup chopped white or yellow onions
- Four cloves of garlic (peeled, mashed and crushed)
PEPPERS
- Seven mild dried chilies (such as New Mexico, Ancho, or Guajillo).
- Add more or less for spice level.
- Two cups vegetable stock (or purchased – we prefer the Imagine brand // sub water).
- One cup of water
Spices
- 1/4 cup tomato paste
- 1 tsp cumin ground
- 1 tsp smoked paprika ground
- Add more salt to taste.
- 1 tsp dried oregano (Mexican oregano if possible // optional)
Instructions
- Heat a large skillet with a rimmed edge over medium heat. Once the skillet is hot, add the vegetable broth (or oil, water, or water), onion, garlic. Stirring occasionally, sauté for 4-5 minutes until the vegetables are tender and lightly browned.
- Add the dried chilies and cook them for 2 minutes on each side. Add vegetable broth and water. (See photo). Bring to a rolling boil. Reduce heat and cover. Simmer for 15 minutes.
- Add cumin, oregano, paprika, and tomato paste (optional). Stir, cover, and cook another 5 minutes or until the peppers are soft.
- Blend until smooth and creamy in a blender. Add more salt, paprika, cumin, or cayenne pepper to adjust the flavor.
- Store leftovers in the refrigerator or freezer for up to 1 month. Use immediately. Store pieces in the fridge or freezer.
