Homemade Spicy Enchilada Sauce is easier to make than it may seem and more delicious than you can imagine!
Thanks to our friends at Nuts.com for sponsoring today’s post! They’re more than just nuts, so be sure to check them out for all your online foodie goodies!
Homemade Spicy Enchilada Sauce is where it’s at, my friends.
It’s no secret that Trevor and I LOVE Mexican food. Just in case you’re new, I’m gonna let you in on a little secret . . . when Trevor and I lived in Seattle, we went to our favorite Mexican restaurant every Friday.
Liiiiike. Every Friday.
Now, we’re living in Madison, and while I really do love Madison, there just isn’t really great Mexican food (if anybody knows where the good stuff is in Madison – PLEASE lmk 😉 ).
Make it at home!
Enter: Homemade Spicy Enchilada Sauce.
Before we get into today’s recipe. I have a quick question.
How the HECK did we ever survive before online shopping?!
I mean. Seriously.
You can literally order a.n.y.t.h.i.n.g. online these days.
Thanks to Nuts.com, we can get some of those really awesome ingredients that you might not be able to find in your typical grocery store.
Because of them, I don’t have to go to any specialty stores, or spend hours trying to search the aisles for the peppers. I just hop on their website, add dried de arbol peppers and dried ancho chile peppers to my cart, and they get shipped right to my door!
Can we say life saver?
Nuts.com, thank you for allowing us to make super delicious Spicy Enchilada Sauce at home!
First, you’re going to combine some broth with the dried ancho chile peppers, dried de arbol peppers, and a cinnamon stick in a large saucepan.
You’ll bring this mixture to a boil, then cover and simmer until the chiles are tender.
Then, you’ll drain the chiles (keep the liquid) and place those in your favorite high powered blender.
Next you’re going to sautee some onion with a little tomato paste, garlic, and spices: salt, oregano, paprika, cumin and then place that mixture into the blender with the chiles.
Add the cooking liquid, and whirl away!
And THAT, my friends, is how you make Spicy Enchilada Sauce at home.
Use it for enchiladas, soup, Healthy Mexican Casserole, and more!
Or really… just devour it straight off the spoon. 😉
Spicy Enchilada Sauce Recipe
Equipment for this recipe
- 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)
- 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.
- 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.
- Heat vegetable oil in a medium sauté pan over medium heat. Add the onion and cook until softened, about 3 minutes, stirring occasionally.
- Add the tomato paste, garlic, and spices and cook for an additional 2 minutes.
- Transfer the mixture to a blender, add in the cooking liquid (should have 2 cups liquid) and puree until smooth.
- Add more water, as necessary, until desired consistency is reached, and strain with a fine mesh sieve, if desired.
- Re-season, if necessary and enjoy!
- Store leftovers in a sealed container in the fridge.
*Note: Nutrition information is estimated and varies based on products used.
Thanks again to Nuts.com for sponsoring today’s post!