Why make your own homemade enchilada sauce? Because, my friends, this enchilada sauce will change your life.
You may think I’m being dramatic. Perhaps. However, as a lover of Mexican food for over 40 years now (my family moved to San Antonio when I was 7 years old), I have to admit that I have never really liked enchiladas and for that reason I almost never order them. Most restaurant enchilada sauce tastes like tomato sauce with chili powder added. It has almost no umami or savory flavor.
The secret to this enchilada sauce is bone broth. It is the bone broth that gives it the delicious, savory flavor.
And of course, that is also what makes this sauce so nutrient-dense. Bone broth (chicken, beef or pork stock made from simmering bones) is one of the best things you can eat to nourish your body, build strong bones and teeth, heal your gut, and build immunity. Bone broth is rich in minerals and gelatin.
Gelatin is the same thing as collagen, which is fabulous for your skin. Many people say bone broth can help to prevent and reduce wrinkles and cellulite.
You guys are all, wait, what? We can prevent wrinkles and cellulite by eating enchiladas? YAAAASSS! Who is in?
OK, let’s do this, ya’ll!
Oh, and stay tuned… I have a couple different enchilada that are going to knock your socks off… I promise to get a couple enchilada recipes up later this week. If you want, you can make this sauce ahead of time in preparation and store it in your fridge until you’re ready to make the enchiladas.
Homemade Enchilada Sauce
Yields 1 1/2 cups of enchilada sauce.
- Butter, lard, tallow, duck fat, or refined coconut oil (2 tablespoons)
- Flour, all-purpose (2 tablespoons)
- Chili powder (1 tablespoon)
- Cumin, ground (1/2 teaspoon)
- Oregano, dried or fresh (1/4 teaspoon)
- Bone broth, organic (2 cups) – see my recipe for chicken stock
- Garlic, 1 clove, minced
- Sea salt to taste
- In a medium saucepan, add butter or other fat, flour, chili powder, cumin and oregano. Heat on low until bubbly.
- Whisk in bone broth, tomato sauce, garlic and salt. Simmer on low heat for 15 min, stirring occasionally.
- Store in the fridge for up to 1 week.
You can use this enchilada sauce in different enchilada recipes: beef enchiladas, cheese enchiladas, or chicken enchiladas.
Gluten free enchilada sauce: Substitute 1 tablespoon cornstarch, in place of flour.
Make Ahead Instructions: Make the sauce and store in the fridge for up to one week.
Freezing Instructions: Place in a freezer bag or freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before using.