Homemade Enchilada Sauce

Name: Homemade Enchilada Sauce
Prep time: 15 min
Cook time: 170 min
Total time: 185 min
Yield: 4
Cuisine: Mexican
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

Recipe GLPR7fff50718f7eeb

Mexican

Sauce & Condiment

185 min

209 cal

Servings: 4

Oven

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff3.75

Heirloom tomatoes are seasonal and inconsistent at Charlotte grocers—stick to canned whole tomatoes year-round for half the price and reliability. The 185-minute time is dishonest; active cooking is maybe 20 minutes, but three hours of simmering means you're tending the stove during dinner prep. Avocado oil, coconut sugar, and arrowroot mean a second trip to Whole Foods or ALDI unless you stock them already. Cost per serving lands around $1.50–$2.00 once you factor in oil and specialty sweeteners, which is reasonable for sauce, but the combination of ingredient hunting and the false time claim makes this a weekend project, not a casual weeknight grab.