Here’s a little gem for you — a paleo & Whole30 enchilada sauce that’s naturally sweetened and vegetable oil free!
It’s incredibly easy, too. Just dump everything in a pot on the stove, and let it simmer for a few minutes.
Really, that’s it. It stores for a couple of weeks so you can either use the whole thing in a pan of enchiladas or you can pull it out and spoon some over your breakfast all week long.
One morning I took some leftover Southwest Cabbage Slaw, threw a fried egg on top and drizzled some warm enchilada sauce. Huevos Rancheros Saladero? I dunno, but whatever you want to call it, this enchilada sauce brought new life to those sometimes-mundane Whole30 egg breakfasts.
And Whole30 aside — this is the best homemade enchilada sauce I’ve ever made. You know I love to make my own homemade staples, and I’m excited to add this one to my file!
- 3 Tablespoons avocado oil
- 1/4 cup chili powder
- 2 cups chicken stock
- 1 6-ounce can of tomato paste
- 1 Tablespoon tapioca flour or arrowroot starch/flour
- 1 Tablespoon Date Paste (see note)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon sea salt
- In a medium saucepan, heat the oil over medium-high heat. Add the chili powder and cook, stirring, for 30 seconds.
- Whisk in the remaining ingredients and bring it to a low boil. Reduce the heat to medium-low and simmer for about 15 minutes. The sauce should be smooth and slightly thickened.
- Taste, and adjust the seasonings if necessary. If it seems to acidic to you, add another teaspoon or so of date paste.
- Use the sauce right away or transfer it to an airtight container and chill until ready to use. Keeps for about 10 days in the refrigerator.
Nat's Note: Date paste is super easy to make, and a great staple to have on hand during a round of Whole30 to use in sauces and vinaigrettes that need a little sweetening for balance. If you're not on Whole30, feel free to use an equal amount of honey instead.