Homemade enchilada sauce

    Homemade enchilada sauce


    4 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.

    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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