Homemade enchilada sauce

    (293)
    40 min

    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.


    4 people made this

    Ingredients
    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

    Method
    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.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (293)

    Reviews in English (227)

    by
    168

    Good beginning recipe for enchilada sauce but I found it bland on its own. I grew up on the authentic stuff in Latin America with the Mole style type. I think that you would have to adjust this to your own personal taste for sweetness, salt, spicy etc. I added extra cumin and made sure that I used a good (excellent?)quality Chili powder. If your chili powder doesn't really taste good this recipe won't either.  -  29 Nov 2005  (Review from Allrecipes US | Canada)

    by
    96

    Very authentic!! I will NEVER buy canned or packet sauce again!!!I sub half the chicken broth w/beef broth & add 1 cube beef boullion for beef enchiladas. I add chili 1 tbs at a time and adjust spice level depending on taste (5tbs was good for adults, maybe not for kids)... i would also suggest using wondra flour instd of reg. white flour to reduce lumps. if you are impatient like i am, you can add a little corn starch mixd w/broth to thicken.  -  07 Aug 2004  (Review from Allrecipes US | Canada)

    by
    91

    Can I say.... AUTHENTIC??!! This was very good, tastes alot like the nicer restaurants version, not your fast food mexican chains. It doesn't seem to thicken on the stove, but does in the oven. Only thing I reduced on was the 5 TABLESPOONS of HOT chili powder.... I decreased this to 5 TEASPOONS. Which was spicy and bold enough for my husband, but mild enough for me and our 4 kids. Thank you Anna Marie! This is a keeper!  -  11 Nov 2004  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate