Homemade enchilada sauce is a flavor-packed game changer that elevates any Mexican dish. In my kitchen, it has become a staple for quick weeknight meals and festive gatherings alike. With its deep, rich flavors and customizable heat level, this sauce brings a taste of authenticity right to your table. Once you try your hand at making enchilada sauce from scratch, you may never reach for store-bought again!
Reasons to try it
Making your own enchilada sauce offers a multitude of advantages. First and foremost, it’s incredibly simple and quick to prepare. With just a handful of ingredients, you can create a robust sauce that will impress even the pickiest eaters. This money-saving recipe also allows you to tailor the spice level to your liking, ensuring every family member enjoys the meal. Whether you’re planning a cozy family get-together or need a last-minute addition to Taco Tuesday, this sauce is perfect for a variety of occasions.
"This sauce is like a hug for your tastebuds! So much better than store-bought." – Happy Customer
Preparing Homemade Enchilada Sauce
Crafting this enchilada sauce involves toasting and soaking dried chiles, blending them with savory ingredients, and then simmering to perfection. Don’t worry—it sounds more complicated than it is! As you follow these easy steps, you’ll uncover the joy of making a versatile sauce that takes any dish to the next level.
What you’ll need
Gather these ingredients to make your homemade enchilada sauce:
- 6 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 small dried árbol chile (optional for heat)
- 2 cloves garlic
- 1/4 small white onion
- 1 tablespoon vegetable oil
- 2 tablespoons all-purpose flour
- 2 1/2 cups chicken or beef broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt, to taste
Feel free to experiment with different types of chiles; you can even use fresh chiles for a different flavor profile!
