Homemade Enchilada Sauce
Total Time
1 hour
Prep Time
20 minutes
Cook Time
40 minutes
Rating
4.8 out of 5 stars
(18)
Ingredients
2 1/2 cups
- 2 ounces dried chile peppers, such as New Mexico or California
- 1 medium yellow onion, quartered
- 2 Roma tomatoes, halved
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 ½ cups chicken stock
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons honey
- 2 tablespoons canola oil
How would you rate this recipe?
Preparation
Step 1
Heat a medium cast iron skillet over medium high heat. Add chiles and cook until toasted and fragrant, about 30-45 seconds per side. Set aside and let cool; remove and discard seeds and stems.
Step 2
Add onion and tomatoes to the skillet and cook until blackened, about 3-5 minutes per side; set aside.
Step 3
Add garlic to the skillet and cook until blackened, about 1 minute per side; set aside.
Step 4
Place chiles into a 3 quart saucepan. Stir in onion, tomatoes, garlic, oregano, cumin and chicken stock; season with salt and pepper, to taste.
Step 5
Bring to boil; reduce heat and simmer until chiles have softened, about 15-20 minutes. Remove from heat; cover and let stand 15 minutes.
Step 6
Combine chili mixture and honey in blender until smooth.
Step 7
Heat canola oil in the saucepan over medium heat. Working carefully, add chili mixture to the saucepan. Bring to boil; reduce heat and simmer until thickened, about 10 minutes; season with salt and pepper, to taste.
Step 8
Transfer to an airtight container and place in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Step 9
Save recipe for the next time?
Chef's notes
The recipe calls for New Mexico or California chile peppers as they are on the milder side, but feel free to use your own combination of peppers if you prefer a bit of a kick.
This sauce can be stored in the refrigerator for up to one week or frozen for up to two months.
