Homemade Enchilada Sauce Recipe

Enchilada sauce is a rich, flavorful sauce made with spices, tomatoes, and chili powder, perfect for drizzling over enchiladas, tacos, or any Mexican-inspired dish. This recipe will guide you through making an authentic, smoky, and spicy enchilada sauce that adds depth to your meals.

Ingredients:

• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 3 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp dried oregano
• 1/4 tsp smoked paprika (optional for smoky flavor)
• 2 cups chicken or vegetable broth
• 1/2 cup tomato sauce or crushed tomatoes
• Salt and freshly ground black pepper to taste

Instructions

1. Make a Roux

In a medium saucepan, heat the olive oil over medium heat. Add the flour, whisking constantly, to create a roux. Cook for about 1-2 minutes until the roux is golden brown, being careful not to burn it.

2. Add Spices

Add the chili powder, cumin, garlic powder, onion powder, oregano, and smoked paprika to the roux. Whisk the spices into the flour and oil mixture, cooking for about 1 minute to toast the spices and release their flavor.

3. Stir in Broth and Tomato Sauce

Gradually add the chicken or vegetable broth, whisking continuously to avoid lumps. Stir in the tomato sauce or crushed tomatoes and bring the mixture to a simmer.

4. Simmer the Sauce

Allow the sauce to simmer for 10-15 minutes, stirring occasionally, until it thickens and the flavors deepen. If the sauce becomes too thick, you can add more broth to reach your desired consistency.

5. Season and Serve

Taste the sauce and season with salt and pepper. Adjust the seasoning as needed, and if you prefer a spicier sauce, add more chili powder. Once the sauce has reached the right consistency and flavor, it's ready to use.

Tips for the Best Enchilada Sauce

• Control the heat: Adjust the chili powder to suit your heat tolerance. For extra spice, add cayenne pepper or fresh chopped chilies.
• Simmer for flavor: Allowing the sauce to simmer helps the flavors meld together for a deeper, more complex taste.
• Make ahead: This sauce can be made ahead of time and stored in the fridge for up to a week, or frozen for up to 3 months.

Conclusion

This homemade enchilada sauce is bold, flavorful, and much better than store-bought versions. Whether you're making enchiladas, tacos, or using it as a dip, it brings a delicious, smoky, and spicy touch to your Mexican-inspired dishes.

Variations

1. Tomatillo Enchilada Sauce: Swap out the tomatoes for tomatillos for a tangy green enchilada sauce.
2. Chipotle Enchilada Sauce: Add chipotle peppers in adobo sauce for a smoky, spicy kick.
3. Mild Enchilada Sauce: Reduce the chili powder and skip the smoked paprika for a milder sauce.
4. Vegan Enchilada Sauce: Use vegetable broth and omit any animal-based ingredients for a vegan-friendly version.
5. Creamy Enchilada Sauce: Stir in a bit of sour cream or heavy cream at the end for a creamy variation.

Best Pairings

• Chicken or beef enchiladas
• Tacos
• Grilled vegetables
• Grilled chicken or steak
• Burritos