Description
This homemade enchilada sauce recipe delivers a rich, flavorful sauce that’s perfect for enhancing your enchiladas. Made from simple pantry staples including chili powder, tomato paste, and a blend of spices, it offers a balanced combination of smoky, spicy, and savory notes. With a smooth and thick consistency created by a roux base, this sauce is simmered to develop deep flavors, making it an essential complement to your Mexican-inspired dishes.
Ingredients
Scale
Primary Ingredients
- 2 tablespoons vegetable oil or olive oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 2 cups chicken or vegetable broth
- 3 ounces tomato paste (about half a small can)
Spices and Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika (optional, for depth)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper (optional for heat)
Instructions
- Make a Roux: In a medium saucepan, heat the oil over medium heat. Stir in the flour and cook for 1–2 minutes until golden, whisking constantly. This helps thicken the sauce and gives it that authentic texture.
- Add the Chili Powder: Whisk in the chili powder and let it bloom in the oil and flour for about 30 seconds. This step brings out the depth of the spice and makes the sauce extra flavorful.
- Add Liquids and Seasonings: Slowly whisk in the broth until smooth. Add tomato paste, garlic powder, onion powder, cumin, oregano, smoked paprika, salt, and pepper. Continue whisking until the sauce is lump-free.
- Simmer: Reduce heat to low and simmer for about 10–15 minutes, stirring occasionally, until the sauce has thickened to your liking.
- Taste and Adjust: Taste the sauce and adjust seasonings if needed. Add a pinch more salt, cayenne for heat, or even a splash of vinegar for brightness.
Notes
- Use either vegetable oil or olive oil based on preference; olive oil will add a slightly fruitier flavor.
- Adjust the amount of chili powder and cayenne for desired heat level.
- For a deeper smoky flavor, do not omit the smoked paprika.
- This sauce can be stored in an airtight container in the fridge for up to one week.
- Works well as a base for enchiladas, tacos, or as a dipping sauce.
- For a vegan version, ensure to use vegetable broth.
