Easy Enchilada Sauce
A super easy homemade enchilada sauce that will take your mexican dishes to the next level. Packed with so much flavour without all of the preservatives of store bought, you’ll want to make sure you always have a batch of this sauce on hand.
Servings 3 cups
Ingredients
- 1 onion
- 2-3 cloves of garlic
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 tablespoon chipotles in adobo
- 1 x 400 gram can diced tomatoes
- 1 cup vegetable stock or water
- salt and pepper to taste
Instructions
- Peel and dice the onion and garlic. Place a medium saucepan on high heat with the olive oil. Add the onion and garlic and saute until translucent. Add in the spices and stir through until fragrant. Add the tomato paste and chipotles in adobo and mix through. Add in the vegetable stock or water and the tomatoes. Bring to a boil and cook for a couple of minutes. Season with salt and pepper.
- Set aside to cool down slightly before adding to a blender and blending until smooth.
- Use the enchilada sauce as needed straight away or store leftovers covered in the fridge for up to 5 days or in the freezer for up to 1 month.
Notes
Not from Australia? Check out my US Conversion Guide.