It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.
Today: Ashley McLaughlin of Edible Perspective shares a deceptively easy recipe for an enchilada sauce that's so good you'll want to make a double batch to keep on hand.
Like making lasagna or anything completely from scratch, cooking enchiladas can be intimidating: There are a lot of moving parts and both can be time-consuming to prepare. I know adding another task to enchiladas like making homemade sauce seems daunting but I'll prove that it's not only worth your time, but that it won't actually take much of your time at all! This sauce comes together in a snap and takes little effort. You'll swirl some ingredients together in your blender, and then stir them around in a pot. I think you can handle that.
The best part is that this sauce freezes extremely well, which means that you might as well make a double batch. That way, you'll be one step closer to enchiladas the next time you need a comforting, crowd-pleasing recipe. And since this sauce works for the meat and non-meat eaters alike, all of your friends and family will be amazed with your homemade sauce-making skills.
Makes 3 to 3 1/2 cups
1 to 1 1/2 cups low-sodium vegetable broth
1 1/2 to 2 1/2 tablespoons canned chipotle adobo sauce, divided
One 15-ounce can tomato sauce
1/3 cup tomato paste
2 cloves garlic, chopped
1 1/2 tablespoons mild chili powder
1 tablespoon extra-virgin olive oil
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon onion granules (not powdered)
Salt, to taste
Black pepper, to taste
Tip: If you can't find adobo sauce you'll need to sub in chipotle seasoning. Adobo sauce adds a lot of flavor, so if you skip it you'll definitely need to add something in it's place. Add the chipotle seasoning in small amounts until it's to your liking.
To begin, add all ingredients to your blender, starting with 1 cup vegetable broth and 1 1/2 tablespoons adobo sauce (You can add more broth and adobo sauce while the enchilada sauce is cooking to doctor the consistency and taste.) Blend, starting on low speed and working up to high speed, for about 30 seconds.
Pour the mixture into a medium-sized pot and bring to a simmer over medium-high heat. Reduce the heat to maintain a simmer and cook, uncovered, for 12 to 18 minutes, until the sauce has thickened and the flavors have deepened. Stir every few mintues -- cover the pot with a splatter screen if needed. Taste the sauce and add more salt and pepper as needed. (Salt amounts will vary depending on sodium in your broth.) Add more adobo sauce to your liking for a smokier and spicier flavor. If the sauce thickens too much, add more vegetable broth to thin it out.
Once the sauce is thick and flavorful, remove it from the heat and pour it over enchiladas (or over the other dish you're using it for) and proceed with that recipe. Or, let it cool then place in a sealed jar and store in the fridge for 10 to 14 days in the fridge.
To freeze the sauce, let sauce it cool fully, then portion it into freezer bags however you like. Squeeze the air out of the bags and let them flatten on the counter. Place the bags on a flat rack in your freezer and freeze them for up to 3 months. When you're ready to use the sauce, either thaw the bag in the fridge the night before or run it under warm water. Reheat it in a pot before using.
See the full recipe (and save and print it) here.
Photos by Ashley McLaughlin
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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Written by: Ashley McLaughlin
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9 Comments
I also wanted to ask where you find granulated onion and why you use that as opposed to raw onion or onion powder.
I didn't use raw onion here because of the blender method I used. I didn't want the onion flavor to be harsh from not sauteing the onion first. Granulated onion should be just as easy or easier to find than onion powder. Many times people call for onion powder but really mean the granulated version and the same goes for garlic, so I was just trying to be extra clear. It's just tiny granules vs. the straight powder form which is much more potent. There are 3-4 forms you'll commonly see dried onion and garlic come in: flakes, minced, granulated + powdered -- Hope this helps clear up any confusion! :)
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