Homemade Enchilada Sauce
In New Mexico, whenever you eat at a Mexican restaurant, you will most likely be asked "red or green?" when ordering enchiladas. Red enchilada sauce is traditionally made with red chile pods or chili powder, and green sauce is made with green chilies. You can also order them "Christmas style" which is topped with half green sauce and half red sauce.
When you think of Enchilada Sauce, you may automatically think of warm, spicy, and cheesy enchiladas. Don't get me wrong, I love enchiladas! They're a staple in my household, and we make them frequently. However, enchilada sauce can do so much more than just make enchiladas. A good homemade enchilada sauce can be the base for any spicy soup, such as posole, tortilla or enchilada soup. It can lend rich, spicy flavor to taco meat, chili, or Spanish rice. You can even create a make ahead chicken casserole dish for a busy weeknight.
This homemade enchilada sauce has better flavor than the canned version, and is incredibly simple and quick to whip up.
Homemade Enchilada Sauce
What You Need:
3 tbsp olive oil
2 cloves garlic, minced
1 tbsp flour
1/8 cup chili powder
2 cups chicken stock
6 oz tomato paste
2 tsp cumin
1 tsp oregano
1/2 tsp salt
Warm olive oil in a small saucepan over medium heat. Add garlic and saute for 30 seconds, until fragrant. Sprinkle in flour and chili powder, and whisk quickly to avoid clumping. Slowly add chicken stock, 1/2 cup at a time, stirring after each addition, until smooth. Add remaining ingredients and mix until fully incorporated, then simmer on medium-low for 15 minutes.
If making enchiladas, try making these Homemade Tortillas, stuff them with ground beef and cheese, roll, and top with enchilada sauce and more cheese. Bake at 350 for 30-45 minutes.
If you want to try posole, brown 1 pound of cubed pork in olive oil, then pour in 2 cups of enchilada sauce, two cups of chicken broth, and 2 cups of hominy. Simmer for 30 minutes, until pork is cooked through and the stew is starting to thicken.
*This recipe can be canned...just leave out the flour and pressure can at 10 lbs. for 50 minutes for pints and 60 minutes for quarts.
Does your family love to eat Mexican dishes? Have you ever made your own homemade Enchilada Sauce?
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