Welcome to my third installment of “HOW TO” Wednesdays! This 4 weeks of “how to” will be on seasonings that you can make straight out of your cupboard to save you a little cooking time or spending money. This week spices things up with some Homemade Enchilada Sauce.
We used to have cans…and more cans…and more cans of enchilada sauce on hand. We would double or triple stock up on the stuff since we used enchilada sauce in a lot of recipes. Obviously, we love tex-mex food, spicy food, enchiladas, spicy soups, and much more…so I have no idea why I had not been making my own enchilada sauce any sooner! Our friend Alison, food blogger at gimmesomeoven, was the first one to make me realize that I could make my own homemade enchilada sauce. Ever since I have been hooked! We like ours especially spicy, but depending on the pepper you use will depend on the heat levels. We actaully had some dried ghost peppers that were given to us…so our personal version had an especially potent bite…yikes!
modified from gimmesomeoven
What You’ll Need:
- 4 Tbsp. chili powder
- 2 small dried chiles, rinsed, soaked (soaking liquid reserved), and minced
- 2 Tbsp. flour
- 2 cloves garlic, diced
- 1/4 tsp. cumin
- 1/4 tsp. oregano
- 1 chicken bouillon cube
- 2 cups water
- 1 tbsp. olive oil
How To: Make Homemade Enchilada Sauce
- Heat oil in a large skillet over medium heat. When hot, add chiles and garlic and cook, stirring for about 30 seconds. Then add in flour and spices and cook for another minute.
- Add in bouillon cubes and water. Bring to a boil, stirring constantly. Reduce heat and simmer 15-18 minutes until thick.
- Reserve in an air tight container and refrigerate for later use.