Serves 4
185 min
Homemade Enchilada Sauce
Recipe GLPR7fff50718f7eeb
A rich, deeply flavored enchilada sauce made from roasted heirloom tomatoes and warm spices. This gluten-free, dairy-free sauce is slow-simmered to develop complex flavors and thickened with arrowroot for a silky texture. Perfect for draping over enchiladas, tacos, or any Mexican-inspired dish.
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Ingredients
10 large heirloom tomatoes
2 tablespoons avocado oil
2 tablespoons chili powder
2 teaspoons ground cumin
1 to 2 cloves garlic, minced
1/2 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon coconut sugar
3 to 4 tablespoons arrowroot powder
Directions
Preheat your oven to 350°F. Remove the cores from about 10 large heirloom tomatoes using a small sharp knife.
Lightly brush all sides of the cored tomatoes with avocado oil. Arrange them in a single layer on a parchment-lined baking sheet.
Roast the tomatoes in the preheated oven for about 1 hour, until their skins are split and charred in places and the flesh is very soft.
Remove the tomatoes from the oven and let them cool until they are comfortable to handle. Carefully peel away and discard the blistered skins (you may save them for homemade vegetable broth if desired).
Transfer the peeled roasted tomatoes to a blender and puree until completely smooth. You should have approximately 6 cups of puree.
Pour the pureed tomatoes into a heavy-bottomed saucepan and set over medium heat.
Add the chili powder, cumin, minced garlic, oregano, sea salt, and coconut sugar to the tomato puree. Stir well to combine all ingredients.
Cover the saucepan with a lid and reduce the heat to low. Simmer gently for approximately 2 hours, stirring occasionally, to allow the flavors to meld and deepen.
After 2 hours of simmering, sprinkle the arrowroot powder over the sauce while stirring continuously to prevent lumps from forming. Continue cooking uncovered for another 5 to 10 minutes until the sauce reaches your desired thickness and the arrowroot is fully incorporated.
