Friday, March 15, 2013

Homemade Enchilada Sauce

I might as well turn up the music since I'm going back to my roots of growing up in my native Los Angeles where the Mexican food is absolutely delish!
I rustled up some Guajillo chilis and made homemade enchilada sauce last night. I'll be putting them together for tonight's dinner~recipe coming soon!  I was going to resort to canned enchilada sauce but the taste isn't as good as homemade and the price would have been double as expensive. No way to that! 
Here's my recipe~
6 Dried Chilis (Ancho or Guajillo or any other large mild chili's)
1/4 of an Onion
Water or chicken broth
4 cloves garlic
1 can tomatoes
1 tbsp ground cumin (comino)
1 Tbsp Oregano
1 tsp salt
3 Tbsp oil
3 Tbsp flour
The chili peppers are large, soft and leathery and come in a plastic bag in the Hispanic section of the market. This time I used Guajillo peppers and they had a little bit of spice to them. You can always add more tomatos or reduce the chilis to your liking.
Take of the stems of the chilis and remove most of the seeds and veins. I cut mine open with kitchen scissors to make the job easier. Put chilis and 1/4 of a whole onion in saucepan and cover with water and boil them~ it will be about 2 cups of water or so~just make sure they're covered so they soften up.   
While the chilis are boiling and the aroma fills your kitchen you will probably be coughing just like I do! ;) Let chilis and water cool. Do not throw away any of the water since you can add some later if it's too thick. Put chilis,onion, tomatoes and water in blender and whir till smooth. Depending on how long I cooked the chilis and how soft they get, there might be small chunks of chili. Personally I don't like the chunks so I run my sauce through a sieve. Set aside.  You can add more water if it's too thick.
In pan, Heat up oil and saute garlic till brown. Do not burn. Add cumin, oregano and salt and saute till you can smell the flavors of the seasoning. Add flour and stir together making a roux. If you need more oil or flour adjust this now. Add more water/chicken broth if mixture is too thin.

This makes about a quart~ 4 cups

You can also use this sauce for making Chili Colorado~  yum! 


  1. This sounds so savory, which I love! Living in Coastal Alabama, we are lucky to have several authentic Mexican restaurants. I would rather have something like your sauce than a sweet cookie!

    Found you through Mockingbird Hill Cottage, and so glad I did!

  2. Your sauce sounds wonderful. I love enchiladas...hungry for them right now at 9:30am

    1. Thank you so much Balisha! I'm eating some right now! ;)

  3. Oooh ~ love this!!!

    Susan and Bentley

  4. My kids love enchilada sauce so I buy lots of it. Your homemade version sounds delicious! Best wishes, Tammy

  5. THANK YOU! I LOVE enchiladas but am on a serious healthy eating kick so eating enchiladas out...not happening! Now I can make them at home!!! I am hosting a blog hop today at - stop by if you can!

  6. Pchuh! Love this! I always make my own everything sauce (marinara, enchilada, pizza, younameit), but I'm kinda bummed about my current enchilada sauce, so I'm gonna pin this business for future reference. Do you ever make huge batches and can it?

    1. I haven't done that yet but I'm sure it would work. I will make double the next batch and freeze it and update the post. I'd like to hear if you do it btw!

  7. I was raised on Mexican food and I love it! It just doesn't love me anymore. :(

    Two of my brothers married Latina women and man could they cook! We also had a neighbor who would make homemade tortillas and always sent over a stack. What a sweetie she was!

    I used to ask my sister-in-law to teach me some recipes and she would show me but she doesn't measure. One time she cupped her hand and said "See this wrinkle in the palm of my hand? I fill it up to that wrinkle" and I was howling with laughter, lol!

    Thanks for sharing this yummy recipe and thanks for linking up to "Making Your Home Sing Monday!"

    1. I love the wrinkle/palm measurement!!! We lived in Korea for over 11 years and for measuring water to make sticky rice they would place the palm of their hand in the water on top of the rice and fill it up just above the knuckles. Works like a charm! ;)

      I just love it!

  8. Well, ain't you sumthin' fer rustlin' up yer own grub! Looks mighty appetizin'!