Music always seems to have that magical power of transforming the most mundane tasks into a mini-adventure. I know I can’t be the only one who throws together playlist after playlist to cater to different moods and activities. Like when I’m tackling the Mt. Everest of laundry or claiming victory over the avalanche of toys that dear little ones bestow upon me, right?
Admittedly, I might have gone a tad overboard with my playlist-making skills, but hey, to each their own mildly concerning hobby, right? Oh, and don’t judge me for adding some millennial slang in there, we all need a good “on fleek” moment now and then.
But on the note of transformations, today we’re tackling green enchilada sauce—a complete game-changer when it comes to elevating your enchilada game. You know, kind of like inserting that perfectly catchy tune into your playlist that suddenly transforms the whole vibe. Imagine diving into a cozy, flavorful enchilada filled with that rich, verdant sauce of goodness– it’s enough to make anyone hum a happy tune!
So get ready, because by the end of this post, you’ll step up your enchilada game and might even find a new groove in the kitchen. Grab your whisk and your best dancing-in-place moves; the spotlight is on you and your soon-to-be glorious green enchilada sauce.
- Olive oil – A healthy oil for cooking, capable of handling high heat without smoking.
- All-purpose flour – A pantry staple that thickens the sauce.
- Chili powder – The source of the sauce’s red color and spicy flavor.
- Onion powder – Adds sweetness and depth of flavor.
- Garlic powder – Improves the taste with its garlicky flavor.
- Ground cumin – A warm and earthy flavor staple in Mexican cuisine.
- Dried oregano – A sharp herb commonly used in Mexican cooking.
- Vegetable broth – The base of the sauce, providing a rich and savory flavor. Can be replaced with chicken or beef broth for a heartier sauce.
- Tomato paste – Balances the spices and thickens the sauce with its concentrated tomato flavor.
- Salt to taste – Essential for bringing out the flavor of the other ingredients.
- Alright, ready to make some homemade red enchilada sauce? It’s a cinch, I promise. First things first, grab your trusty saucepan and heat up 2 tablespoons of olive oil over medium-high heat.
- Once that’s hot, toss in 2 tablespoons of all-purpose flour and whisk it around until it’s well blended.
- Next, add in your spices – 2 tablespoons of chili powder, a quarter teaspoon of onion powder, half a teaspoon of garlic powder, a quarter teaspoon of ground cumin, and half a teaspoon of dried oregano. Keep whisking until everything is well blended and smooth.
- Now comes the fun part – pouring in the broth! Very slowly pour in 2 cups of vegetable broth while whisking like crazy. If you see any big lumps forming, don’t panic. Just keep whisking and they’ll disappear. And don’t be afraid to add a little more broth if you need it to achieve your desired consistency.
- Finally, toss in 2 tablespoons of tomato paste and whisk until the sauce is completely smooth. Bring the sauce to a simmer and let it thicken up a bit. Once it’s at your desired consistency, remove it from the heat and serve it up immediately.
- If you want a heartier sauce, substitute beef or chicken broth instead of vegetable broth. And remember, fresh herbs and spices always make for a better sauce.
- Don’t forget to check the expiration date on those dried herbs and spices.
Serving Suggestions for Red Enchilada Sauce
Looking for ways to enjoy this delicious and flavorful red enchilada sauce? You’re in luck! Here are a few serving suggestions that’ll take your taste buds on a ride:
- Pour it over your enchiladas, duh! This sauce is perfect for all your Mexican cuisine cravings.
- Use it as a dip for your favorite chips. This sauce is so versatile, you can use it for all your dipping needs.
- Spread it over tacos, burritos, and quesadillas. It’s the perfect way to bring some heat to your Mexican cuisine game.
- Make a big bowl of chili. This sauce can be used as the base for your chili, making it the perfect comfort food.
- Mix it with scrambled eggs or omelets. This sauce will add a delicious kick to your breakfast routine.
And that’s just the beginning! Get creative and see what other dishes you can come up with.
Can I use a different oil for the recipe?
Sure thing! You can use any oil you have on hand, such as canola oil or avocado oil. But, keep in mind that olive oil does add a great flavor to the sauce.
What can I use as a substitute for tomato paste?
If you don’t have tomato paste on hand, you can use crushed tomatoes or even a few spoonfuls of tomato sauce as a substitute. But, remember, the tomato paste does add that nice deep red color and rich tomato flavor to the sauce.
Can I make this recipe vegan?
Absolutely! Just use vegetable broth instead of chicken or beef broth and voila, it’s vegan-friendly!
What if I want to make this spicier?
If you want to make it spicier, you can add some cayenne pepper or chopped jalapeño to the sauce while it’s simmering. But, be careful not to go too crazy with the heat, you don’t want to burn your taste buds off!
Can I make this sauce in advance?
Of course! This recipe is great for meal prep. You can make it ahead of time, let it cool, and then store it in an airtight container in the refrigerator for up to a week. Just give it a quick reheat when you’re ready to use it.
My sauce is lumpy, what can I do?
You can use a whisk or a fork to break up any lumps and make sure to add the broth in slowly while whisking continuously. Another pro tip is to keep the heat low, to avoid the spices from getting charred, it can cause the lumps, and also it’s not good for the taste.
Green Enchilada Sauce
- Cutting board
- Sharp kitchen knife
- Blender or food processor
- Measuring Spoons
- 2 tablespoons minced garlic
- 1 cup high-quality green chiles, such as poblano or Anaheim, roasted and peeled
- 1 cup finely diced yellow onion
- 1 teaspoon dried Mexican oregano
- 2 cups chicken or vegetable broth
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon course kosher salt
- 1 teaspoon ground cumin
- 3-4 jalapeno slices, seeded and deveined
- 1 teaspoon ground cayenne pepper
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon honey
- 2 tablespoons chopped cilantro, for garnish
- Roast the green chiles on an open flame or under the broiler until the skin is charred and blistered. Remove from heat, place in a plastic bag, and let steam for 10 minutes. Peel the skin off and set aside.
- In a saucepan, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes until softened and translucent.
- Add the garlic and sauté for 1 minute until fragrant.
- Add the roasted green chiles, oregano, black pepper, salt, cumin, jalapeno slices, cayenne pepper, and broth to the saucepan. Stir to combine.
- Bring the mixture to a simmer and cook for 10 minutes.
- Remove from heat and let cool slightly.
- Transfer the mixture to a blender or food processor and blend until smooth, about 60 seconds.
- Add the lime juice and honey and blend for another 10 seconds.
- Taste and adjust the seasoning as necessary.
- Pour the sauce into a serving bowl, garnish with cilantro, and serve immediately or store in an airtight container in the refrigerator for up to one week.
For a chunkier texture, pulse the sauce in the blender a few times rather than blending until smooth.
The heat from a jalapeno comes from the seeds and ribs, so adjust the amount to taste.
Use high-quality green chiles for the best flavor and presentation.