Homemade enchilada sauce

Homemade enchilada sauce


3 people made this

About this recipe: This is a more authentic Mexican enchilada sauce that doesn't contain tomatoes. Onion and garlic are sauteed with cumin, cinnamon and chilli powder, then simmered with chicken stock.

Anna Marie

Serves: 12 

  • 1 tablespoon vegetable oil
  • 160g finely diced onion
  • 3 tablespoons finely chopped garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons plain flour
  • 5 tablespoons hot chilli powder
  • 1 litre chicken stock
  • 30g dark chocolate

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Heat oil in a large saucepan over medium-high high heat. Cook onion until softened and golden, about 5 minutes. Stir in garlic, oregano, cumin and cinnamon; cook for 1 or 2 minutes.
  2. Stir in flour and chilli powder, stirring until sauce thickens. Slowly whisk in chicken stock; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

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