Enchilada Sauce. Learn how to make enchilada sauce in this recipe video. It's full of rich, authentic Mexican flavor and so easy to make! My favorite recipe for homemade red enchilada sauce!

One is a more authentic traditional red enchilada sauce. An enchilada sauce can make or break an enchilada dish. Once you try this enchilada sauce recipe, you'll never buy canned again! You can cook Enchilada Sauce using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of Enchilada Sauce

You need 4 of large dried California pepper pods.
You need 2 tablespoons of minced garlic.
It's 1 of large onion.
Prepare 28 ounces of tomatoes.
It's 1 teaspoon of whole leaf dried oregano.
It's 1 teaspoon of kosher salt.
It's 1 teaspoon of extra dark cocoa powder.
You need 1 teaspoon of ground cumin.
Prepare 4 cups of water plus more for thinning if necessary.
You need As needed of brown sugar if the peppers scorched during toasting.

If you love enchiladas as much as I do, then making homemade enchilada sauce from scratch is a must! Ditch the canned enchilada sauce and make your own. An enchilada (/ˌɛntʃɪˈlɑːdə/, Spanish: [entʃiˈlaða]) is a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations.

Enchilada Sauce step by step

Boil the water. Remove the skin from tomato. Dice the tomato and set aside..
Heat a skillet dry. Toast the peppers till just fragrant. Set aside add the onion, tomatoes, and garlic to the skillet to toast also..
Remove stems and seeds from the peppers. Add the peppers to the boiling water for 20-30 minutes covered. This will rehydrate and soften your peppers..
Add the peppers and liquids in the peppers, to a blender. Now add the oregano, onion, salt, cumin, garlic, and tomatoes, to a blender. Liquidfy the ingredients..
In a skillet heat the oil. Pour the ingredients from the blender into the hot skillet with the oil in it. Stir in the chocolate..
Simmer uncovered for 30 minutes. It should be not thin, but just a bit thick, like a tomato ketchup..
It may not be super delicious on its own. If it's too bitter add a little brown sugar at a time till the bitterness is toned down. It should taste good allowing the sauce and food you put it on compliment each other..
Serve I hope you enjoy!!!.

Yes, this easy enchilada sauce can be frozen for later. To freeze this red enchilada sauce, let it come to room temperature before pouring it into glass jars or freezer-safe containers. All you need are a few staple herbs and spices in your pantry and you're good to go! It has the perfect blend of simple spices to make the best enchiladas ever! It's not a hot and spicy sauce unless you want it to be.