I just hit a home run with this Vegan Enchilada Sauce. I have experimented with a number of different methods for making an authentic enchilada sauce and I finally found the winner. I just used the dried chilies I had in my pantry, but you can use whichever ones you want. Experiment like I did and find your sweet spot!
Vegan Enchilada Sauce
Wonderful, spicy and rich Enchilada sauce made with dried chilies for an authentic flavor.
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Ingredients
- 5 Dried California Peppers
- 5 Dried Guajillo Peppers
- 1 28 oz Can tomato sauce
- 3 T Tomato paste
- 8 Cloves Garlic Roasted
- 1 White onion Roasted
- 1 T Cumin
- 3 Cups Veggie Broth
- Salt and Pepper to taste
Instructions
- Place the peppers in a cast iron skillet (or frying pan if you don't have cast iron). Don't use any oil, and roast the peppers over medium heat until they become fragrant, but not burning. About 2 minutes or so per side.
- Bring the veggie broth to a boil in a pot.
- After the peppers have been roasted, remove the stems and the seeds and place them in the veggie broth. Remove from heat and let sit for 20 to 30 minutes to allow the peppers to soften.
- Cut the onion into 4 pieces and place in the cast iron skillet with a little olive oil. Roast the onion for a few minutes and then add the garlic. You want a nice sear on the onion and for the garlic to turn a nice golden brown. DO NOT burn the garlic or it will become bitter.
- Once the peppers have softened, place them in a food processor with one cup of the veggie broth. Blend until very smooth. Now add the onions and the garlic and blend again until smooth.
- In a large pot, add the tomato sauce, tomato paste, cumin, salt and pepper and the remaining veggie broth. Take the mixture from the food processor and add it to the tomato sauce. NOTE - I like a very smooooooth Enchilada sauce, so I pour the mixture through a tight strainer and mash all the liquid I can into the sauce, but not the left over seeds and other chunks.
- Bring to a boil, reduce heat and simmer for 20 to 30 minutes.
- You can add a little brown sugar if you think the sauce tastes a little bitter. I didn't and the sauce was excellent.
Notes
NOTE: You can add almost anything to your actual enchilada's. For this one, I used black beans, onions and corn with some cumin, garlic powder, ancho chili powder, salt and pepper for the filling. I topped them with avocado and salsa with some of my vegan sour cream. You can add veggies, use refried beans and/or any vegan meat substitute - ENJOY!
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Summary
Recipe Name
Vegan Enchilada Sauce
Author Name
Dan Winchester
Published On
