When I need enchilada sauce I usually buy the canned stuff. There was one occasion years ago when I decided it was a good idea to grind and mix my own chili powder, make enchilada sauce, and spend hours (and hours) making homemade tamales. I’ve never been to keen on the taste of canned sauce but my one experience has been enough to leave me with PTSD flashbacks every time I consider making it again.
It wasn’t until a few weeks ago that I realized making my own sauce didn’t mean I had to go through all the steps I once did to make chili powder- I could use store-bought chili powder, you know, like normal people do! Ding, ding. I’m a winner.
And let me tell you, I can’t believe it’s taken me so long to have this realization! This enchilada sauce is so incredibly easy to make and it tastes infinitely better than the zippy-tinny sauce you can buy at the store.
You’ll start by heating a couple tablespoons of oil in a skillet and adding some chili powder, cumin, and corn starch to the pan. Give it a stir and let cook for about 1 minute- once you can start to smell it, you’re good.
Next, you’ll stir in some chicken broth and tomato sauce, mixing until it’s well combined and smooth. Keep stirring until it comes up to a boil and is starting to thicken and let boil for 1 minute. Remove from the heat.
Stir in a few teaspoons of dried oregano.
Give it a stir, and you’re done!
It’s now ready for smothering burritos, baking enchiladas, making soup or straight up dipping chips in (do it).
Um, yeah. I’m gonna need some chips.
- 3 tbsp canola oil
- 1/3 C corn starch
- 1/3 C chili powder
- 2 tsp ground cumin
- 4 C chicken broth
- 1 C tomato sauce
- 2 tsp dried oregano
- salt to taste
- Heat canola oil over medium heat in a large skillet and stir in corn starch, chili powder, and cumin. Let cook, stirring for 1 minute or until fragrant.
- Whisk chicken broth and tomato sauce into the spice mixture and mix until smooth. Bring to a simmer and let boil for 1 minute. Remove from heat.
- Stir in oregano and season with salt as needed. All chili powders are different- some will need salt, others will not.
by Heather Cheney
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