Simple Homemade Enchilada Sauce
A versatile and flavorful addition to a variety of dishes, this sauce is rich, tangy, and has a slight kick, making it perfect for enchiladas, burritos, tacos, or as a base for chilaquiles.
Equipment
- Skillet
- Cutting Board
- Knife
Ingredients
Canned Tomatoes
- 28 ounces Canned Tomatoes Preferably whole or crushed.
Onion
- 1 medium Onion Finely chopped.
Garlic
- 3 cloves Garlic Minced.
Spices
- 1 teaspoon Ground Cumin
- 2 tablespoons Chili Powder Adjust based on spice tolerance.
- 1 teaspoon Salt To taste.
Oil
- 2 tablespoons Olive Oil For sautéing.
Broth
- 1 cup Vegetable Broth To thin out the sauce.
Instructions
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and cook until translucent, about 5-7 minutes.
- Add minced garlic and sauté for 1 minute.
- Stir in cumin and chili powder, toasting for 30 seconds.
- Add canned tomatoes and simmer for 10 minutes.
- Pour in vegetable broth and stir to combine.
- Season with salt and let simmer for an additional 5-10 minutes.
- Blend for a smoother texture if desired.
- Cool slightly before using or store in an airtight container.
Notes
Store leftovers in an airtight container in the fridge for up to a week.