Description
Homemade enchilada sauce elevates Mexican cuisine with rich, authentic flavors that dance across your palate. Crafted with simple ingredients, this sauce brings restaurant-quality depth to classic dishes you can confidently create in your own kitchen.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons vegetable oil (or olive oil)
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 3 tablespoons chili powder
- 2 cups (480ml) vegetable or chicken broth
- 1 tablespoon tomato paste (or ½ cup tomato sauce)
Spices and Seasonings:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon salt (adjust to taste)
Flavor Enhancers:
- 1 teaspoon apple cider vinegar (or lime juice)
- ½ teaspoon smoked paprika (optional, for extra depth)
Instructions
- Warm a saucepan with oil, creating a shimmer of heat across the surface.
- Sprinkle flour into the heated oil, whisking vigorously to create a pale, silky roux that develops a subtle nutty fragrance.
- Incorporate minced garlic and chili powder, stirring rapidly to prevent burning and allow the spices to bloom and release their aromatic essence.
- Pour in vegetable broth or water, stirring constantly to eliminate any potential lumps and create a smooth, consistent texture.
- Add tomato paste, transforming the liquid into a rich, deep crimson base with robust flavor undertones.
- Season with ground cumin, salt, and black pepper, allowing each spice to meld and enhance the sauce’s complex profile.
- Reduce heat and let the sauce simmer gently, occasionally stirring to prevent sticking and encourage gradual thickening.
- Continue cooking until the sauce reaches a velvety consistency that coats the back of a spoon, typically 10-15 minutes.
- Remove from heat and let the enchilada sauce rest briefly, allowing flavors to harmonize before serving or using in your desired recipe.
Notes
- Prevent lumps by whisking the flour and oil constantly, creating a smooth roux that forms the base of a rich, velvety enchilada sauce.
- Swap wheat flour for gluten-free alternatives like rice or cornstarch to make the sauce friendly for those with gluten sensitivities.
- Adjust the heat level by adding more or less chili powder, allowing you to customize the sauce’s spiciness to your personal taste preferences.
- Store leftover sauce in an airtight container in the refrigerator for up to 5 days, making meal prep easier and reducing food waste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 100
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg