Hearty Enchilada Sauce

There’s this sauce my dad would make on taco night that was SO good I couldn’t help but hover in the kitchen sneaking SPOONFULS of it as it simmered down. I loved skimming the skin that forms off the top. Super flavourful. I would totally do this whole act of “…going to chop some cilantro!” just to be near the stuff – my dad SO knew what was going on. Not much gets past that guy. Once it came time to eat our tacos, they’d be swimming in this sauce. 

Well, I finally came up with my own version – it’s a little thicker, refined the ‘heat’ slightly, and added a few more tasty herbs + spices. I also used Organic FireRoasted Tomatoes, which are my go-to for canned tomatoes (love them). 

One of my favourite ways to eat this sauce is over Wild Rice & Sautéed Kale. I also threw in some Roasted Yam for a lil’ sweetness. Within about 45mins, this seriously flavourful enchilada-like sauce is ready to do some smothering (highly recommend using a bowl). Yep, love me a BIG bowl of warm veggies with a healthy helping of tasty sauce. It also only gets better over time. Perfect for a quick & easy meal for days to come.

Hearty Enchilada Sauce
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

One of my favourite ways to eat this sauce is over Wild Rice & Sautéed Kale. Within about 45mins, this seriously flavourful enchilada-like sauce is ready to do some smothering (highly recommend using a bowl). 

Course: condiment, sauce
Cuisine: *plant based + gluten free
Keyword: enchilada sauce, tomato, marinade, sauce
Servings: 2 cups
Author: thecrimsonsink
Ingredients
  • 1 28 oz can organic fire roasted tomatoes *crushed
  • 1 cup water
  • juice of 1 lime
  • 2 tbsp plant based butter
  • 1/2 cup red onion, finely chopped
  • 6-8 garlic cloves, minced
  • 1 whole serrano pepper – slit down the centre; not halved
  • 1&1/2 tsp sea salt *to taste
  • 1 tsp ground pepper
  • 1/2 tbsp ground cumin
  • 1/2 tbsp chilli powder
  • 1/2 tbsp oregano
  • 1/4 tsp onion powder
  • 1/4 tsp hot paprika
  • pinch of cayenne
Instructions
  1. Add the butter, serrano pepper, garlic, and onion to a pot over med. heat. Stir as the butter melts and comes up to temperature. Continue stirring and cook for about 7mins just until the onion is fragrant and tender. *Turn down the heat if too hot.
  2. Still stirring, add the cumin, chilli powder, oregano, onion powder, paprika, and cayenne. Cook for another 5mins. It’s important to keep stirring during this time.
  3. Add the fire roasted tomatoes, water, lime juice, sea salt + pepper. Stir again. If you turned the heat down, now is when you can turn it back up to med. Bring to a boil, and once at a boil, turn the heat to med./low, or to a gentle simmer.

  4. Simmer for about 30mins; longer if needed (the longer, the thicker the sauce will be). The onions in the sauce should be soft and very tender.

  5. Remove from heat, carefully take out the serrano pepper, and serve warm.
  6. Store in an airtight container in the fridge. Good for 3-5days.
Recipe Notes

~ If you’d like a finer textured sauce, use a handheld blender or standing blender to break things down a little more.

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