| |

Red Enchilada Sauce

Red Enchilada SauceI found this Bobby Flay recipe in the October 2010 Food Network Magazine.I’ve never been a fan of canned enchilada sauce so I was excited to give this recipe a try. I adapted the recipe a bit by using less oil, less chili powder, adding coriander, and using less honey. It was thick and so flavorful! My daughter thought it was “okay” but the rest of us thought it was FANTASTIC. It was so simple to make and it tastes so much better than canned sauce. This sauce would be wonderful on enchiladas, tacos, and huevos rancheros.

Red Enchilada Sauce:
Adapted recipe by For the Love of Cooking.net
Original recipe by Bobby Flay – Food Network Magazine
 
  • 1 tbsp canola oil
  • 1 small sweet yellow onion, diced
  • 3 cloves of garlic, minced
  • 2 tbsp chile powder
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp oregano
  • 1 28 oz can of whole tomatoes
  • 1 cup of chicken or vegetable broth
  • Sea salt and freshly cracked pepper, to taste
  • 1 tsp honey

Red Enchilada Sauce

Heat the canola oil in a sauce pan over medium heat. Add the onion and cook until tender, about 5-6 minutes. Add the minced garlic, chile powder, cumin, coriander, and oregano then stir constantly for 1 minute. Add tomatoes (crushed by hand) and juice along with the chicken or vegetable broth. Season with sea salt and freshly cracked pepper, to taste and add the honey then cover with a lid and simmer for 30 minutes.

After the sauce has simmered for 30 minutes, blend the sauce with an immersion blender (or regular blender) until smooth.  Taste and re-season if needed. Enjoy.

Side Note: You can serve it thick as it’s shown in the picture or you can have a thinner more traditional sauce if you strain it through a fine strainer. I like it both ways.

Red Enchilada Sauce

 

Click here for a printable version of this recipe – For the Love of Cooking.net

Leave a Reply

Your email address will not be published. Required fields are marked *

36 Comments

  1. Well it looks tasty! I will have to try this. Although I do like Las Palmas sauce for enchiladas. Have you used that one?

  2. wow this looks so good. I've often wondered how to make enchilada sauce, and i've just been too lazy and end up using that Old El Paso Enchilada sauce. 🙂 Next time I'll make this.
    thankssssssss

  3. Mmmmmm that looks good, I may add a bit of extra chilli. We love hot and spicy. Ta. Diane

  4. Your sauce looks amazing! I can definitely see it on Huevos Rancheros, great idea!

  5. I'm definitely bookmarking this one.. I've not found a really good red enchilada sauce yet. I'm thinking this one might be the one!

  6. It's 830 in the morning and all I want for breakfast is an enchilada! This sauce looks super yummy!

  7. Your home made Enchilada Sauce looks mighty tempting, Pam. I may just give it a try. (I'd have to make it for me only, can you image, Marion doesn't enjoy spicy sauces…)

    BTW, speaking of Sauces, YOU WON the book!!!

  8. YUMMMMM!!! I love me some echilladas anyways. I'll have to give this sauce a try. Make me hungry for mexican food at 8:30 in the morning. Have a good Monday. Cheers* Kelly @ Something DIfferent For Dinner

  9. Homemade is definitely always better than canned in my opinion! This sounds so delicious. Love how few ingredients it has!

  10. YUMMY, that looks delicious, I tried making it once but it was too much work. I am going to try this recipe next time!

  11. What a wonderful idea, Pam! I hate using the sauce out of a can… It just has an aluminium taste to it. I should definitely try this next time I get a craving for enchiladas! Thanks for sharing.

  12. I've been trying on and off to come up with a good recipe of my own, but starting with soaked dried chiles as a base and then adding onion, garlic, tomatoes and spices. Still don't have it quite where I want it and I love your addition of coriander and scaling back the sweet honey factor. Ideas for next time. 🙂

  13. I loved your enchilada sauce.Being hispanic, I always use dried red peppers (guajillo) and roasted garlic to make the enchilada sauce. I need to try this new recipe.
    Thank you
    Martha Ibarra

  14. I'm always amazed by how simple it is to make your own homemade sauces – enchilada, pizza, marinara, etc. and they are always so much better when they are homemade. Thanks for sharing!

  15. Wow, these look fantastic! I'm never quite sure what to do with a pork shoulder and often they are on sale – so much meat for such a great price! This will definitely be on my list. Thanks!

  16. Hello there!I am at work browsing your current website by my new iphone! Only prefer to write I love reading your current www and also take a look onward to all your threads! Carry on your superb job

  17. Made this last night in place of canned sauce, pretty darn good! Easy to make. I have another one to try but this one was quite good

  18. I’ve never been a fan of canned enchilada sauces. They always taste… “Tin like”. Even the ones from most Mexican restaurants aren’t particularly good. This recipe, however, was wonderful. It was simple to make, and packed tons of flavor. It’s saved to my recipe book. I will definitely be making it again! I used it as the base for a sweet potato/ soy chorizo casserole.