Enchilada Sauce Homemade Canned is a flavorful, authentic Mexican sauce made with dried chiles, tomato paste, and spices, then preserved for long-term use. This easy homemade version gives you complete control over ingredients and heat, ensuring pure, bold flavor without additives. Perfect for enchiladas, burritos, or tacos, it delivers convenience without sacrificing taste. Make a batch, can it, and enjoy authentic Mexican flavor all year long.
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What is Enchilada Sauce Homemade Canned?
Enchilada Sauce Homemade Canned is a flavorful sauce crafted from dried chiles, spices, and a tomato base, then carefully preserved for long-term storage. Unlike store-bought varieties, this homemade version offers full control over ingredients, allowing you to adjust the spice level and eliminate unwanted additives.
It’s a key ingredient for making delicious enchiladas, burritos, and other Mexican dishes. The canning process makes it convenient to have on hand, thus eliminating the time necessary to whip up a sauce from scratch, perfect for busy weeknights or spontaneous Mexican feasts. It’s a taste of authentic Mexican cuisine, ready whenever you are. Try this simple recipe and transform your Mexican meals!
Key Ingredients for Enchilada Sauce Homemade Canned:
- Dried Chiles (6 ounces): A mix of ancho, guajillo, and New Mexico chiles for a complex, authentic flavor. Stemmed, seeded, and rinsed.
- Vegetable Oil (3 tablespoons): For toasting the chiles and creating a flavorful base.
- Onion (1 medium): Chopped, adds depth and sweetness.
- Garlic (4 cloves): Minced, provides a pungent aroma and savory notes.
- Tomato Paste (6 ounces): Adds richness, body, and a concentrated tomato flavor.
- Chicken Broth (6 cups): Adds moisture and flavor, a good quality low sodium or homemade is preferable.
- Apple Cider Vinegar (1/4 cup): Balances the flavors and acts as a natural preservative.
- Brown Sugar (1 tablespoon): A touch of sweetness to complement the spices.
- Spices:
- Cumin (2 teaspoons): For a warm, earthy flavor.
- Oregano (1 teaspoon): Mexican oregano if possible, for a signature aroma.
- Chili Powder (1 teaspoon): Enhances the chile flavor, adjust to taste.
- Garlic Powder (1/2 teaspoon): Adds another layer of garlic flavor.
- Salt (1 teaspoon): To taste, enhances all flavors.
- Black Pepper (1/2 teaspoon): To taste, for a subtle spice.
- Cornstarch (2 tablespoons): Mixed with 2 tablespoons cold water to create a slurry, used for thickening (optional).
How to Make Enchilada Sauce Homemade Canned:
This Enchilada Sauce Homemade Canned recipe is surprisingly easy and yields a rich, flavorful sauce perfect for all your Mexican favorites. With a prep time of just 20 minutes and cook time of around 45 minutes, you’ll have a batch of ready-to-can sauce.
The blend of dried chiles and spices creates an authentic taste. The canning process ensures that you have a supply of homemade enchilada sauce readily available whenever you crave it.
Step-by-Step Instructions:
- Prepare the Chiles: Place the stemmed, seeded, and rinsed dried chiles in a large bowl. Pour boiling water over them, ensuring they are submerged. Let them soak for 30 minutes to soften.
- Sauté Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- Blend the Chiles: Drain the soaked chiles, reserving the soaking liquid. Transfer the chiles to a blender, along with about 2 cups of the reserved soaking liquid. Blend until smooth, adding more liquid if needed to achieve a smooth consistency.
- Cook the Sauce: Pour the blended chile mixture through a fine-mesh sieve into the pot with the sautéed onions and garlic, pressing down to extract as much liquid as possible. Discard the solids left in the sieve.
- Add Remaining Ingredients: Stir in the tomato paste, chicken broth, apple cider vinegar, brown sugar, cumin, oregano, chili powder, garlic powder, salt, and black pepper. Bring the mixture to a simmer over medium heat, stirring occasionally.
- Simmer and Thicken: Reduce the heat to low and simmer for 30 minutes, stirring occasionally, to allow the flavors to meld. If you prefer a thicker sauce, whisk together the cornstarch and cold water to create a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency. Simmer for another 5 minutes.
- Prepare for Canning: While the sauce simmers, prepare your canning equipment. Sterilize canning jars and lids according to USDA guidelines using a boiling water canner. Keep the jars hot until ready to fill.
- Fill Jars: Ladle the hot enchilada sauce into the hot, sterilized jars, leaving ½-inch headspace. Remove any air bubbles by running a non-metallic spatula around the inside of the jar. Wipe the jar rims with a clean, damp cloth.
- Seal Jars: Place the sterilized lids on the jars and screw on the bands finger-tight.
- Process in Boiling Water Canner: Carefully lower the filled jars into the boiling water canner. The water should cover the jars by at least 1 inch. Bring the water to a rolling boil and process for 15 minutes for pint jars and 20 minutes for quart jars, adjusting for altitude.
- Cool and Check Seals: Turn off the heat and let the jars sit in the canner for 5 minutes before removing them. Carefully remove the jars and place them on a towel-lined surface to cool completely. As the jars cool, you may hear a popping sound, which indicates that the jars are sealing properly.
- Check Seals: After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid does not flex, the jar is sealed. If the lid flexes, refrigerate the jar and use the sauce within a few weeks, or reprocess with a new lid.
- Store: Label and date the sealed jars, and store them in a cool, dark, and dry place. Properly canned enchilada sauce can last for up to 1 year.
Why You’ll Love This Enchilada Sauce Homemade Canned
This Enchilada Sauce Homemade Canned recipe is a game-changer. The main highlight is the incredible depth of flavor achieved by using a blend of dried chiles, a secret ingredient most store-bought sauces lack. Making your own sauce is also significantly cheaper than buying pre-made options, especially when you consider the volume you get from this recipe. What makes it truly special are the customizable spice levels and the freshness that comes from knowing exactly what ingredients are in your sauce. It’s perfect on enchiladas, sure, but it also elevates tacos, burritos, and even eggs!
If you enjoy this recipe, consider trying a homemade salsa verde for another authentic Mexican sauce option. Give this recipe a try, and revolutionize Mexican food routine!
What to Serve Enchilada Sauce Homemade Canned With:
Enchilada Sauce Homemade Canned is incredibly versatile. Naturally, it makes fantastic enchiladas, filled with chicken, cheese, or vegetables. Beyond that, try it as a flavorful base for chilaquiles, simmered with tortilla chips, cheese, and your favorite toppings.
It’s also delicious drizzled over breakfast burritos, scrambled eggs or used as a flavor enhancer for taco meat, enhancing the flavor profile. To complement these dishes, consider serving Cilantro Lime Rice and a refreshing Mexican salad.
Top Tips for Perfecting Enchilada Sauce Homemade Canned:
- Chile Selection is Key: Experiment with different types of dried chiles to find your perfect flavor profile. Ancho chiles provide a fruity sweetness, guajillo chiles offer a mild heat, and New Mexico chiles contribute a vibrant red color and earthy flavor.
- Toast the Chiles: Toasting the dried chiles briefly in a dry skillet enhances their flavor before soaking. Watch them carefully to prevent burning, as this can make the sauce bitter.
- Strain for Smoothness: Straining the blended chile mixture through a fine-mesh sieve is crucial for achieving a smooth sauce. Don’t skip this step!
- Adjust the Thickness: If you prefer a thicker sauce, use a cornstarch slurry as directed. For a thinner sauce, simply omit the slurry or add more chicken broth.
- Spice Level: This recipe has a medium heat. Dial the chili powder up or down to suit your spice preferences.
- Canning Safety: Be sure to follow all USDA canning guidelines in order to properly preserve your Enchilada Sauce Homemade Canned
Health Benefits of Enchilada Sauce:
Enchilada Sauce Homemade Canned can offer a few health benefits, though it is important to remember that moderation is key. Dried chiles are rich in Vitamin A and C as well as antioxidants. Tomatoes are also a good source of lycopene, another powerful antioxidant.
When you make it from scratch, you can control the salt and sugar content, making it a healthier option than many store-bought varieties. While not the focus of using enchilada sauce, it contains nutritious elements.
Storing and Reheating Tips:
Once canned and sealed correctly (lid doesn’t flex when pressed), this Enchilada Sauce Homemade Canned recipe can be stored in a cool, dark pantry for up to a year. After opening, refrigerate immediately and consume within 7-10 days.
If you have leftover enchiladas sauced, these can be stored in the fridge for three days in an airtight container. To reheat, you can microwave in 30-second intervals to ensure even heating, or on the stove in a saucepan over medium-low heat until thoroughly heated. If freezing, sauce can be portioned in freezer bags to be used later.
Final Thoughts:
This Enchilada Sauce Homemade Canned recipe is more than just a condiment; it’s a gateway to authentic Mexican flavors, customizable to your liking, and shelf-stable for your convenience. By following these steps, you’re not just making a sauce; you’re crafting a pantry staple that will enhance countless meals to come. Enjoy the process, experiment with the spices, and revel in the delicious results of your homemade creation!
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Enchilada Sauce Homemade Canned FAQs:
Q: Can I use fresh chiles instead of dried?
A: While you can use fresh chiles, the flavor will be different. Dried chiles provide a deeper, more complex flavor that is essential for authentic enchilada sauce.
Q: Can I freeze this sauce instead of canning it?
A: Yes, you can freeze this sauce. Allow the sauce to cool completely, then transfer it to freezer-safe containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before using.
Q: Can I skip the straining step?
A: While you can skip the straining step, the sauce will be less smooth. Straining removes any bits of chile skin and seeds, resulting in a velvety texture.
Q: What is the shelf life of canned enchilada sauce?
A: Properly canned enchilada sauce can last for up to 1 year in a cool, dark, and dry place. After opening, refrigerate and use within 7-10 days.
Q: How do I adjust the spice level?
A: To make the sauce spicier, add more chili powder or a pinch of cayenne pepper. To make it milder, reduce the amount of chili powder or remove the seeds from the dried chiles before soaking.
Q: Is it safe to can at home?
A: Yes, when following the proper USDA canning guidelines. Always use sterilized jars and lids, and be sure to process the jars for the correct amount of time, based on your altitude.