This easy homemade enchilada sauce is a game-changer for anyone who loves Mexican-inspired dishes. Made with simple pantry ingredients like chili powder, cumin, and tomato paste, this sauce is packed with authentic flavors and ready in just 10 minutes. Perfect for enchiladas, tacos, burritos, and more, this homemade version is healthier, customizable, and free from preservatives found in store-bought sauces. Learn how to make this quick, flavorful sauce and elevate your dishes with a delicious homemade touch!
Ingredients
- 3 tablespoons grapeseed oil (or similar cooking oil)
- 3 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1½ teaspoons ground cumin
- ¾ teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- 2–3 pinches ground cinnamon (optional but recommended)
- 2 tablespoons tomato paste
- 2 cups low-sodium vegetable broth (or chicken broth)
- 2–3 teaspoons apple cider vinegar, to taste
Instructions
- Prepare the Spice Mix: In a small bowl, mix together the flour, chili powder, cumin, garlic powder, oregano, kosher salt, and cinnamon. Set aside.
- Cook the Roux: In a medium saucepan, heat the oil over medium-low heat until hot (a pinch of flour should sizzle when dropped in). Add the flour and spice mixture, whisking constantly until the flour is fully combined with the oil. Cook for 1 minute until it becomes fragrant.
- Add Tomato Paste: Stir in the tomato paste, whisking until fully mixed. The mixture will be very thick.
- Incorporate the Broth: Slowly pour in the broth, whisking continuously to ensure a smooth consistency. Bring the sauce to a simmer, cooking for about 5 minutes while whisking frequently, until the sauce has thickened to your liking.
- Add Vinegar and Cool: Remove from heat and stir in 2 teaspoons of apple cider vinegar. Taste and add more vinegar if desired. Let the sauce cool before storing.
- Store: Transfer the sauce to a glass container and store it in the refrigerator for up to 5 days.
Why You’ll Love This Recipe
This homemade enchilada sauce is quick, easy, and packed with bold flavors! It uses simple pantry ingredients and is ready in about 10 minutes. You’ll love how fresh and customizable it is compared to store-bought versions, and it’s perfect for enhancing your favorite Mexican-inspired dishes.
Tips
- Adjust Spice Levels: If you prefer a spicier sauce, add a pinch of cayenne or use a spicier chili powder.
- Whisk Constantly: To prevent lumps, whisk the sauce thoroughly, especially when adding the broth.
- Consistency Control: Simmer longer for a thicker sauce or add a splash more broth if you want it thinner.
Variations and Substitutions
- Make It Gluten-Free: Substitute the flour with a gluten-free flour blend for a gluten-free sauce.
- Use Different Broth: Try chicken broth for a richer flavor, or use water if you’re out of broth.
- Add Smoky Flavor: For a smoky twist, substitute some of the chili powder with chipotle powder.
FAQs
Q: Can I freeze this sauce?
A: Yes, let it cool completely, then transfer to an airtight container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Q: How can I make this sauce milder?
A: Reduce the amount of chili powder or omit the cinnamon for a milder flavor.
Serving and Suggestions
Use this enchilada sauce for classic enchiladas, or try it in burritos, quesadillas, or as a flavorful topping for nachos. It’s also delicious as a base for soups and stews, adding depth and warmth to any dish.
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