Meet your new best friend: saucy, spicy, red enchilada sauce ready in 30 minutes. Swoon! It’s so easy. Let us show you how.
Origin of Enchilada Sauce
It’s believed that enchiladas may have originated from a similar Mayan dish called papadzules. But the first written recipe of enchiladas was in an 1831 cookbook called El Cocinero mexicano (source). The word “enchilada” is a form of the verb “enchilar” which means “to season with chile.” And chilies are the heart of enchilada sauce!
How to Make Enchilada Sauce
The base for this hearty sauce is sautéed onion and garlic and a mixture dried chilies. We went for New Mexico chilies, which are milder in spice, as well as chilies de arbol for a little more heat. This combination can be tweaked to increase or reduce heat as needed (see the recipe below + notes!). The peppers are cooked down and softened in some vegetable broth, and tomato paste, and a handful of spices bring it all together. For a more traditional recipe, check out this recipe from Isabel Eats!
We hope you LOVE this sauce! It’s: SmokyRichBold in flavorEasy to makeCustomizable& Perfect for enchilada night This sauce is perfect for adding not only to your favorite enchilada recipe – like our Butternut Squash & Black Bean Enchiladas – but also to things like Quinoa Taco Meat or Tortilla Soup to bring more depth of flavor. Be sure to make a double batch so you can store leftovers in the freezer! For more Mexican-inspired recipes, check out these 14 Vegan Mexican-Inspired Recipes! If you try this sauce, let us know how it goes by writing a comment, leaving a rating, and tagging a photo #minimalistbaker on Instagram. Cheers, friends!
