Homemade Enchilada Sauce
You’ll never want store-bought enchilada sauce after making this super easy, no-fuss homemade version!
Most of the recipes that you find here focus on quick and easy meals for the everyday home cook. But sometimes all the recipe planning in the world can’t prepare you for the kitchen fails that occur when your appliances seem to be working against you, not for you. That’s why I’m so excited to be sharing some information about Wolf appliances. Wolf helps you achieve delicious results with every dish, including my favorite enchilada sauce recipe!
Now I’ve been posting a lot of enchilada recipes here so a few of my readers had asked for me to share a homemade enchilada sauce. Now as much as I hate to admit it, I’ve been guilty of buying store-bought enchilada sauce on many occasions. I’m all for shortcuts but this is one shortcut that just isn’t needed. It’s one of the easiest things you can make right at home. But even with an easy sauce like this one, there is still potential for scorching if you’re not keeping an eye on things.
With the help of Wolf, you can make sure that doesn’t happen. The beauty of Wolf’s dual-stacked, sealed burners is the delivery of maximum heat transfer for cooking at high temperatures, as well as the subtleties of simmering. With some appliances, the flame doesn’t stay consistent, but rather it flickers on and off. But Wolf’s simmer has a consistent low flame to make sure that you get the best result. And with that, you can create the best homemade enchilada sauce that tastes a hundred times better than the store-bought version.
Now believe me when I tell you that this is the easiest enchilada sauce you will ever make. It’s a simple tomato sauce mixture made with pantry spices like chili powder, oregano, cumin, garlic and onion powder. From there, you’ll let that simmer for 10-15 minutes to let the flavors really blend in. No sautéing and no straining. Easy peasy, right? You can even double the batch and throw it right in the freezer for your next enchilada craving. Now how easy was that?
You'll never want store-bought enchilada sauce after making this super easy, no-fuss homemade version!
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons plus 2 teaspoons chili powder
- 1 1/2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon brown sugar, packed
- Kosher salt and freshly ground black pepper, to taste
- Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.
- Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.
- Store in an airtight container in the refrigerator for up to two weeks.
Adapted from Add a Pinch
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