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–+ servings
Homemade Enchilada Sauce

Homemade Enchilada Sauce

Yield: 2 1/2 cups
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Made with whole dried chiles, this will take your enchiladas to the NEXT level! No more store-bought sauce!
4.8 stars (18 ratings)

Ingredients

  • 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

Instructions

  • 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.
  • Add onion and tomatoes to the skillet and cook until blackened, about 3-5 minutes per side; set aside.
  • Add garlic to the skillet and cook until blackened, about 1 minute per side; set aside.
  • Place chiles into a 3 quart saucepan. Stir in onion, tomatoes, garlic, oregano, cumin and chicken stock; season with salt and pepper, to taste.
  • Bring to boil; reduce heat and simmer until chiles have softened, about 15-20 minutes. Remove from heat; cover and let stand 15 minutes.
  • Combine chili mixture and honey in blender until smooth.
  • 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.
  • Transfer to an airtight container and place in the refrigerator for up to 1 week or in the freezer for up to 2 months.