Homemade Enchilada Sauce

Day of the dead skulls and Mexican props

In Mexico – mainly, the Day of the Dead is celebrated on the 1st or 2nd of November. This tends to coincide with Halloween and trick or treat around the world. It also falls close to Guy Fawkes Day or Bonfire night. If you already feel the cold, we think this Homemade Enchilada Sauce recipe is perfect to heat up every inch of your body and soul. This is a versatile sauce that can be used to make chicken, beef or veggie tacos or enchiladas. It has a deep smoky flavour that is balanced perfectly with the sweetness of the raisins. The use of the Mexican Spiced Organic Beef Bone Broth simplifies the process as you no longer need to cook and strain the chillies – the broth is already spicy! Our Homemade Enchilada Sauce makes enough for 2 batches, which is ideal for energy efficient cooking. Just keep a batch in the freezer for an easy midweek meal solution.

Recipe makes enough for 8 servings

Ingredients

2 x 350 ml jars of Mexican Spiced Organic Beef Bone Broth
2 cups of water
5 cloves of garlic
100g raisins
3 tbsp tomato paste
3 tsp ground cumin
3 tsp dried oregano
2 tsp salt
pinch of sugar
optional – extra dried or fresh chillies, depending on how spicy you like your enchilada sauce

Method

  1. In a large saucer mix the Mexican Spiced bone broth with the water and bring to boiling point. Remove the pan from the heat and add the raisins. Let the raisins soak as much broth as possible for about 30 minutes.
  2. Remove the raisins from the saucer and pop them in a large bowl – keep the cooking liquid to the side.
  3. Mix the raisins with the garlic, tomato paste, cumin, oregano, salt, sugar and 2 cups of the cooking liquid.
  4. Using a handheld blender, puree the mixture adding a bit more of cooking liquid if it becomes too hard to whizz. The sauce should have a glossy texture and not too thick or too liquid consistency.
  5. Use immediately for your favourite dish recipe or freeze in freezer bags for 2-3 months.