Enchilada Sauce: Bringing Cultures Together

I know Mexico and Spain have different cuisines, but when I made a Spanish tortilla I was at a loss for complementing the dish with a sauce. Every time I’ve eaten Spanish tortilla it was sans sauce, so I could’ve have just eaten it solo, but c’mon. Who do you think you’re talking to?

I am the Saucy Dipper.

My friend over over at My Morning Chocolate suggested romesco sauce, which sounded great. But I’m still without a food processor (at least until we get back to Colorado), so I’m relying on my hand blender and I don’t trust it to chop and blend the almonds the way I’d like. Then I thought about a verde or a mojos, but again, I just didn’t think my little blender could cut it. (Sorry for the pun. Well, not that sorry.)

That’s when I decided on making an enchilada sauce. One – I knew it would taste fantab (short for fantabulous, in case you don’t know).  Two – we eat Mexican food every week at our place, so I knew we’d have more than one meal set aside for the sauce.

Deciding on the enchilada sauce recipe was easy. I chose one from Lynn’s Kitchen Adventure.

How to Make Enchilada Sauce

*2 (8 ounce) cans tomato sauce

*1 (4 ounce) can chopped green chilies, undrained

*1/2 cup onion, chopped

*2 teaspoons chili powder

*1 teaspoon ground cumin

*1/4 teaspoon dried oregano

*1 clove garlic, minced

Directions: Combine all ingredients and puree. Heat in saucepan over medium heat until heated through, about 5 minutes.

The only change I made was to add twice as much spice. I say go spicy or go home. It really turned out wonderfully.

making spanish tortilla and sauce

As for the Spanish tortilla recipe, I made one up on my after reading several other recipes.

Ingredients for Spanish Tortilla

*1/2 cup of olive oil

*3 medium red potatoes, peeled and sliced thin

*1 red pepper

*1 medium white onion

*salt and pepper

*2 tbsp dried parsley

*6 eggs

Directions for Spanish Tortilla: Pour oil in skillet and place one potato slice in pan over medium heat. Once potato starts bubbling around the edge, add the remainder of the potatoes and turn heat down to medium low. Two minutes later, add the onion and red pepper. Add salt, pepper, and parsley. Mix eggs in separate bowl. Once potatoes are tender, drain in sieve, but collect oil in a bowl. Wipe the pan clean with a paper towel. Place two tablespoons of oil in the pan and return the potatoes and veggies to the pan. Pour in eggs. When the edges start to look crispy flip the tortilla. If you don’t want to flip, simply turn the pan upside down on a plate and slide the tortilla back into the pan. After three to four more minutes slice through the tortilla to see that it’s cooked all the way through. Eat and drizzle with (or drown in) enchilada sauce!

ps – Some may say I burned the eggs, but I like them that way!


  1. The enchilada sauce was excellent – my compliments to the chef and to Lynn’s kitchen. I liked that Spanish Tortilla too – hearty and tasty enough to be a good meal for any time of day.

  2. Sara this looks really delish (short for delicious, of course)…. 😉 You know how much I love Tortilla and you have inspired me to give it a shot and try making it at home. I’ll let you know how it turns out. I also really like the sound of serving it with the enchilada sauce! I agree that Tortilla with sauce is good, but WITH a sauce would be even better! Thanks!!

      1. I knew what you meant 🙂 You should definitely make a tortilla. I think once you’ve made it a couple times it will be super easy. I was surprised at how heavy it was!

  3. Did your immersion blender come with a food processor attachment? ‘Cuz here’s a Cuisinart that does for $50 (). I use my little food processor/chopper attachment a lot and I think it works really well! Have faith! But I do not know what verde or mojos sauces are, so maybe I should just shut it. SHUT.

    Wait. Also, Spanish tortilla. YUMMZZZZ. And the sauce looks amazing. I’ve only made tortilla once, and did not know you yet, so I did not make any sauce for it. I just opened a jar of salsa and that made a fantab accompaniement too!

    Thanks for the food porn!! I totally want some tortilla now.

      1. WordPress automatically marks links as spam. Never fear! I approved it anyway.

        I’m glad you noticed my reference to mojos and verde! Probably should’ve linked those to another recipe somewhere, but I’d like to make them for the October Dipstock and leave you in suspense until then. Ha!

  4. Homemade enchilada sauce tastes so much better than what you can buy out the store. Your sauce seems flavorful and easy…exactly what I need. Thank you for so much for sharing! Your Spanish tortilla looks great and would be delicious with the sauce.

  5. Yum! I too say bring on the spice! I’ve been obsessed with all things hot lately. Thanks for the mention too. Good call on not making romesco – it would be tough without a food processor!

  6. Yum, this looks amazing! I generally just use plain tomato puree mixed with salsa for my enchilada sauce – very inauthentic! – so this would be great to try sometime! 🙂

  7. Monet and Sweetlife – You’re so right about the store bought stuff. Never again!

    Jen – I’m definitely going to make the romesco soon. I’m just darn curious.

    Sara – Thanks for stopping by Saucy Dipper! I hope you do try your own enchilada sauce. Would love to see your variation on the recipe.

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