Easy Homemade Enchilada Sauce; made in a blender and it’s freezer friendly. Use for all your Mexican food needs. vegan + gluten free option
This sauce (!!) I’ve been obsessed since discovering the ingredients on the back of canned enchilada sauce. I was dumbfounded by some of the ingredients. Why does it need all this stuff?
After reading Rick Bayless More Mexican Everyday, I discovered his blender technique for making all the Mexican food sauces. I had an ah-ha moment! Homemade Enchilada Sauce made in the blender! It took a while to round out a recipe with the authentic Mexican flavors I crave and with pantry staples. Figuring out how to balance the heat without making it too spicy took some trial and error too.
But I finally landed on this Homemade Enchilada Sauce recipe as my go-to. You’re going to love how easy it is to make!
How to Make Homemade Enchilada Sauce:
This red sauce is made in a blender with a mixture of spices like cumin, chili powder, smoky paprika, and garlic powder. Add all purpose flour (or tapioca flour for gluten free), masa harina and tomato paste. Pour almost boiling water over the ingredients and blend until mixture is incorporated and silky smooth. Pop it in the fridge where it will thicken or use right away in your favorite enchilada recipe.
Homemade Enchilada Sauce can be frozen too so you’ll always have it on hand when those Mexican food cravings strike.
Two Ways to Enjoy Homemade Enchilada Sauce:
A Few Recipe Notes:
- This recipe makes right at 2 Cups (500g) – about the same you’d find in a can of enchilada sauce.
- The sauce tends to thicken as it cools. If desired use water to thin. Whisk or reblend the sauce to create a smooth texture.
- Freezer friendly? Yes please. I’ll often make a double batch and keep it on hand for when those Mexican food cravings strike.
- Need a little more spicy? Toss in a pinch of cayenne pepper to amp up the heat.
- New to masa harina? It’s one of my pantry staples. It’s fabulous in many Mexican inspired recipes that delivers an authentic flavor because it imparts a mellow corn and slightly sweet flavor. My favorite place to use it is in this Homemade Enchilada Sauce, Zucchini Corn Fritters, Vegetarian Tater Tot Hot Dish, and Mexican Inspired Tofu Tacos. It’s a flavorful way to thicken chili and you can DIY corn tortillas with it too.
Homemade Enchilada Sauce
Easy Homemade Enchilada Sauce; made in a blender and it's freezer friendly. Use for all your Mexican food needs. vegan + gluten free option
- 2 Tbs All Purpose Flour for gluten free use 1 1/2 Tbs Tapioca Flour
- 1 Tbs Masa Harina *see note
- 2 tsp Cumin ground
- 2 Tbs Chili Powder ground
- 1 tsp Smoky Paprika
- 1/2 tsp Garlic Powder
- 1 1/4 tsp Fine Sea Salt
- 2 Tbs Tomato Paste
- 2 C (472g) Almost boiling Water
- 1/16 tsp Cayenne ground - optional for that extra kick
In a high speed blender (I use VitaMix) add the flour, masa harina, cumin, chili powder, paprika, garlic powder, salt and tomato paste. Pour the hot water over the ingredients.
Open the steam vent on the blender and blend for at least one minute or use the automatic puree' setting. Blend until ingredients are silky smooth.
Pour into a lidded container and refrigerate up to three days or freeze for up to six months. The sauce will thicken as it cools. Be sure to cool to refrigerator temperature prior to freezing. If needed, thin and reblend with a bit of water if a thinner sauce is desired.
*Masa harina is one of my pantry staples. It's fabulous in many Mexican inspired recipes that offers an authentic flavor because it imparts a mellow corn and slightly sweet flavor. My favorite place to use it is in this Homemade Enchilada Sauce, Zucchini Corn Fritters, Vegetarian Tater Tot Hot Dish, and Mexican Inspired Tofu Tacos. It's a flavorful way to thicken chili and you can DIY corn tortillas with it too.