Homemade Enchilada Sauce

There is nothing tastier than a homemade Enchilada sauce. Takes an Enchilada dinner to the next level. We use Fiesta Brand dried Chili, Chili Pasilla, for this sauce. Along with Fiesta Brand Bay leaves and dried Mexican Oregano.


  1. In a large saucepan, with small a amount of oil, add twelve tomatoes, four cloves of garlic and one chopped sweet onion, two bay leaves, and a palm full of Mexican Oregano, salt, and pepper.
  2. Cover and cook till tomato skins are loose and onion is translucent.
  3. Add two cups of liquid, water, or chicken stock, of choice. Deseed five dried Pasilla chilis, cut into ribbons, and add to liquid. Cover and simmer for twenty minutes.
  4. Add two tablespoons butter and a palmful of Comino. Simmer 10 minutes more. Remove tomatoes skins and allow liquid to cool.
  5. Once the liquid is cool, use a submersion blender to blend the sauce until smooth.
  6. At this point, add a dusting of Smoked Paprika and Comino and a dash of salt to taste. Place back on the heat and reduce the sauce by one-third.
  7. Allow sauce to cool and freeze for use in the next three months.


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