A deeply satisfying meal is never far away if you have a jar of this easy-to-make homemade red enchilada sauce in the fridge.
A few weeks ago, a friend asked me why I like to make things like enchilada sauce from scratch. My simple answer? Because I can. Of course there are added benefits like knowing exactly what’s in it, being able to control sodium levels, or the fact that is usually ends up tasting way better. But really, I do it for the simple satisfaction that it gives me to know I can make it myself.
I’ve been making my own green enchilada sauce for a few years, but I just started experimenting with red versions. I’m kicking myself for waiting so long, because this sauce is ridiculously good – I’m not sure if I’ll be able to go back to canned sauce. It’s earthy and smokey and perfectly balanced. The flavor is big and bold, but not spicy (although you can add a pinch of cayenne pepper if you want more heat). It’s also really easy to make – even easier than marinara! And the satisfaction you’ll get from making your own enchilada sauce? Priceless.
I’ve been on a meatball kick lately, and adore cooking them in this sauce and serving them over soft polenta. It’s equally as delicious over spinach, poblano, and cheese enchiladas.