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
Servings 2 C (500g)
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.
If used in a recipe right after making, the sauce will seem a little thin. This is how it's supposed to be. It will thicken as it cools or as it sets in the refrigerator. If needed, after setting in the refrigerator, it can be thinned with a few tablespoons of water - whisk to incorporate.
*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.
Recipe inspired by Rick Bayless, Cookie and Kate, and Foodie Crush.
Calories: 94kcal | Carbohydrates: 19g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 1728mg | Potassium: 377mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3135IU | Vitamin C: 3.5mg | Calcium: 65mg | Iron: 4.1mg