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Enchilada Sauce

A flavorful red sauce for enchiladas. Medium-hot spicy. Maybe a bit too thin.




Add oil to and onion to sauce pan over medium heat along with a pinch of salt. Cook, stirring occasionally until the onions start to pick up a bit of browning.

Add the garlic and stir for about 30 seconds (until fragrant).

Add the cumin and stir for 30 more seconds (until fragrant).

Add flour and cook for a few more minutes.

Add tomatoes and their liquid along with the chicken broth. Break up the tomatoes a bit with the side of the spoon. Add chile paste, chipotle chile, adobo sauce, oregano, brown sugar, and liquid smoke. Cover and simmer over low heat for 10-20 minutes.

Run a stick blender through the sauce until all the large pieces have been broken up (doesn't need to be perfectly smooth).

Check for seasoning and add salt and pepper to taste.