Homemade (Paleo) Enchilada Sauce

August 5, 2015

Homemade (Paleo) Enchilada Sauce




Every time I make my primal enchilada casserole, I’m always amazed by how delish the sauce is.
Actually, it’s not really clear to me whether I make enchiladas only as an excuse to make the sauce (and eat it by the spoonful) or because I do enjoy enchiladas.
Which I do, I’m not denying that. But now that I’m thinking about it, what I really dig about enchiladas is the sauce.

Homemade (Paleo) Enchilada Sauce




Some folks will argue over which cheese is best: queso, cheddar or the ├╝ber-melty processed stuff.
Others fixate on the chiles. Enchilar, after all, means “to season with chile” — so yes, they have a point.
I instead focus on the sauce.
So don’t even get me started on the canned variety; that awful, thin, watery stuff more similar to bottled “taco sauce” than to what rich enchilada sauce is all about.

Homemade (Paleo) Enchilada Sauce




Why buy canned when you can make homemade?
Besides time management. Which I agree, it’s an important factor to take into consideration — especially when you have a busy life trying to juggle everything around you.
But you see, my enchilada sauce is a breeze to make and uses some shortcuts that make it quick and easy to prepare. And it’s so cheap too. One of those win-win-win situations we love so much.

Homemade (Paleo) Enchilada Sauce




I know there are many recipes for enchilada sauce that uses different techniques.
Some use broth as a base, others a mix of tomato paste and broth, others roux. Personally I like to use tomato sauce.
What can I say, I like tomato sauce. It may be wrong but that’s the way I roll.
Anyways, this enchilada sauce is not only for enchiladas it’s amazing on zoodles too, or to use in salsa, quesadillas or as a marinade. Really, that awesome. I love it.
Maybe you’ll love it too.

Homemade (Paleo) Enchilada Sauce


Homemade (Paleo) Enchilada Sauce                                                                              Print this recipe!

Ingredients
Makes about 2 cups of sauce

4 tablespoons olive oil
2 tablespoons arrowroot powder (or cornstarch)
2 tablespoons chili powder (adjust according to taste)*
1 can (15 oz / 425 gr) tomato sauce
1 ½ cups / 350 ml water
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon fine grain sea salt

* I am using chili powder for this recipe, not cayenne pepper. Chili powders vary from country to country, I recommend using one that is fairly mild and increase if necessary.

Directions

Heat olive oil in a large skillet over high heat; stir in arrowroot powder and chili powder. Reduce heat to medium and cook, stirring constantly until light brown, about 2 minutes.
Stir in tomato sauce, water, cumin, garlic and salt; lower the heat to a gentle simmer and cook for about 15 to 20 minutes , stirring every so often, until thickened to desired consistency.
Use immediately or refrigerate in an air-tight container for up to two weeks.

Nutrition facts

1 cup yields 367 calories, 28 grams fat, 25 grams of carbs, and 1 gram of protein.

35 comments:

  1. Hmmm....I've never made my own enchilada sauce. But now I want to give it a shot. Actually I just want to grab a spoon and eat this sauce by the spoonful. Is that allowed? I'm also wondering if this sauce can be used over classic German foods like sauerbraten or schnitzel. Hopefully you can provide an answer to this burning question. :-) Well done, Mike, well done! #WolfpackEats

    ReplyDelete
    Replies
    1. So yesterday I had this currywurst thing: delicious. I bet some enchilada sauce would have been perfect spooned over it
      #WolfpackFusion

      Delete
  2. Is it weird that I kind of want to put this in a bottle, and just drink ti STRAIGHT UP. I mean, all that spice has got to be good for me right?
    Either way, I am diggin' this in a major kind way. Pinned!

    ReplyDelete
    Replies
    1. The spices are very good for indeed Taylor, and drink straight up from the bottle might be just the right thing to do!

      Delete
  3. Agreed, homemade is far superior to the store bought sauce. This looks great!

    ReplyDelete
    Replies
    1. It's so true Lauren, homemade always trumps store-bought!

      Delete
  4. I had to laugh when I read the bit about the watery canned encho sauce...just the other day, I made enchiladas and stuffed peppers with canned sauce and was thinking to myself that I should have made it homemade. Love this paleo-friendly version - you've inspired me to never go store-bought again!

    ReplyDelete
  5. WOA - duuuuuuuuuuude - LOVE how thick this is!!! I've had one of those homemade enchilada sauces that was started with a roux - and I think this is way way better - but, duuuude "Chili powders vary from country to country, I recommend using one that is fairly mild and increase if necessary" - I say dump half the bottle in - life just is better spicy! :) Hope you are having a blast on the other side of the pond, my friend!

    ReplyDelete
    Replies
    1. I agree with you Shashi, life is so much better if spicy ;)

      Delete
  6. Looks seriously awesome! What kind of tomato sauce did you use? Here in New Zealand most of our tomato sauces are full of sugar :( Could you use tomatoes tinned in their juice instead?

    ReplyDelete
    Replies
    1. I'm not sure if NZ is like the UK but my Britsh friends call passata what I call tomato sauce. Does that makes sense to you?

      Delete
  7. I've never made my own since the whole flour/tomato paste/broth roux thing made it sound a little odd to me. This, however, I'm jumping on. And I totally foresee an Enchilada Zoodle combo entering my life! Thanks!

    ReplyDelete
    Replies
    1. Let me tell you, zoodles with enchilada sauce is one legit combo. You should try it asap!

      Delete
  8. Would tapioca starch, almond flour, or coconut flour work in place of the arrowroot? Looks delicious!

    ReplyDelete
  9. I took Spanish for nine years, minored in it in college, and I never knew about the word "enchilar" until now. Life has new meaning. Everything makes sense now. Holy mole...

    ReplyDelete
    Replies
    1. I don't think "enchilar" is a word worth studying... :D

      Delete
  10. This looks like a great sauce Mike, I agree homemade is so much better.

    ReplyDelete
  11. I love tomato sauce based enchilada sauce! This looks awesome, Mike! Homemade is almost always better.

    ReplyDelete
  12. OOOOO!!! I LOVE THIS!! I wanna smother chicken with this deliciousness!!!

    ReplyDelete
  13. This looks absolutely heavenly - what a beautiful colour!

    theglowwithin.com

    ReplyDelete
  14. Perfect timing! I have some enchiladas planned for this weekend. I have made the sauce before (using chicken broth) but I don't always have some homemade stuff on hand so it will be nice to have a broth-free recipe on hand. Thank you!
    Magda

    ReplyDelete
    Replies
    1. That's fantastic Magda and please report back!

      Delete
  15. I have NEVER made enchiladas are home, for the sole reason that I never have enchilada sauce (because, um, I don't make enchiladas) and I always feel weird when one of the main ingredients for a dish is just poured from a can. Love this natural and easy to make sauce- pinning!

    ReplyDelete
  16. I made this last night. So good and so easy to make. I'll never buy store-bought sauce again!

    ReplyDelete
  17. Your sauce has me drooling... enough said.

    ReplyDelete
  18. Hi Mike,
    Your sauce looks delicious and easy to make. when you say canned tomato sauce, do you mean ketchup or tomato puree, like a tomato passata?

    ReplyDelete
  19. I love the idea of using this as a sauce over zoodles, maybe with some crumbled queso, garden fresh cilantro, and a side of grilled chicken!?!

    ReplyDelete