Spicy Enchilada Sauce Recipe
Homemade Spicy Enchilada Sauce is easier to make than it may seem and more delicious than you can imagine!
  • Course
    Dinner
Servings
1 batch
Prep Time Cook Time
10 minutes 40 minutes
  • Course
    Dinner
Servings
1 batch
Prep Time Cook Time
10 minutes 40 minutes
Spicy Enchilada Sauce Recipe
Homemade Spicy Enchilada Sauce is easier to make than it may seem and more delicious than you can imagine!
  • Course
    Dinner
Servings
1 batch
Prep Time Cook Time
10 minutes 40 minutes
  • Course
    Dinner
Servings
1 batch
Prep Time Cook Time
10 minutes 40 minutes
Ingredients
  • 3 cups vegetable broth
  • 2 oz dried ancho chile peppers stemmed and seeded (about 5-6)
  • 2 whole dried de arbol peppers stemmed and seeded
  • 1 whole cinnamon stick
  • 2 tablespoons vegetable oil
  • 1/4 cup diced yellow onion
  • 1 (6 oz) can tomato paste
  • 2 cloves garlic minced
  • 1 teaspoon 
salt
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • water as needed to thin sauce out (I used 1 cup)
Instructions
  1. In a large saucepan, bring broth, chiles, and cinnamon stick to a boil. Reduce the heat, cover, and simmer for 30 minutes, or until chiles are tender.
  2. Drain the chiles (place them into a high powered blender, but discard the cinnamon stick). Reserve the cooking liquid (you should have 2 cups) in a large measuring cup. Set aside.
  3. Heat vegetable oil in a medium sauté pan over medium heat. Add the onion and cook until softened, about 3 minutes, stirring occasionally.
  4. Add the tomato paste, garlic, and spices and cook for an additional 2 minutes.
  5. Transfer the mixture to a blender, add in the cooking liquid (should have 2 cups liquid) and puree until smooth.
  6. Add more water, as necessary, until desired consistency is reached, and strain with a fine mesh sieve, if desired.
  7. Re-season, if necessary and enjoy!
  8. Store leftovers in a sealed container in the fridge.
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