I 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:
- 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
How to Make Red Enchilada Sauce
Heat the canola oil in a saucepan 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.
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.
Click here for a printable version of this recipe – For the Love of Cooking.net
Adapted recipe by For the Love of Cooking.net Original recipe by Bobby Flay – Food Network Magazine