What is the number one key to good enchiladas? The sauce. The sauce you use on your enchiladas will either make or break the dish. It is the central ingredient of the enchilada and will really decide whether or not your enchilada is bold and amazing, or flavorless and dull.
I can finally say I have become familiar and comfortable with the spices in my kitchen. I am not afraid to use them. A good saying I once heard regarding spices and food is, if they smell good together they will probably taste good together. I think this a helpful piece of advice if you like to experiment in the kitchen, like me. It’s a tip I used while experimenting to create my own version, this version of red enchilada sauce.
I created this recipe because the canned enchilada sauce has just never done it for me, especially the red (the green canned is a bit better but still not as good as fresh homemade). It’s just watery and lacks flavor. It’s what you use when you’re willing to just settle, but when you really want Mexican food I believe you have to make your own sauce. And why wouldn’t you? This homemade enchilada sauce is so easy to make!
I hope you enjoy this recipe as much as I do, so you no longer have to settle for the can. Enjoy!
- 2 Tbsp olive oil
- 3 cloves garlic, finely minced
- 2 Tbsp finely grated onion
- 1 Tbsp masa harina or all-purpose flour
- 2 cups tomato puree
- 1 1/2 cups water
- 1 Tbsp apple cider vinegar
- 3 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp cocoa powder
- 1 tsp cayenne pepper (optional, or decrease/increase for desired heat level)
- 1 tsp salt, or to taste
- 3/4 tsp ground coriander
- 1/2 tsp oregano
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cinnamon
- Heat olive oil in a medium saucepan over medium heat. Add in garlic and onion and saute for 2 minutes. Whisk in masa harina or flour until well blended. Stir in remaining ingredients and bring mixture just to a gentle boil, then reduce heat to low and simmer 20 minutes (to see an example of how to prepare the enchiladas you can view my post for Chicken Enchiladas with Green Sauce). Store any remaining enchilada sauce in refrigerator up to 1 week.
- Recipe Source: Cooking Classy