Description
Learn how to make a delicious Homemade Enchilada Sauce that is perfect for adding authentic flavor to your favorite Mexican dishes. This easy recipe is vegan and gluten-free, making it a versatile and flavorful sauce for enchiladas, burritos, and more.
Ingredients
Scale
For the Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt (more to taste)
- 2 tablespoons tomato paste
- 2 cups chicken or vegetable broth
Instructions
- Prepare the Roux: In a medium saucepan, heat the oil over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
- Add Spices: Add the chili powder, cumin, garlic powder, onion powder, oregano, and salt. Stir for 30 seconds to bloom the spices.
- Combine Ingredients: Whisk in the tomato paste until smooth, then gradually pour in the broth, whisking constantly to prevent lumps.
- Simmer: Bring to a simmer and cook for 7 to 10 minutes until slightly thickened. Stir occasionally.
- Adjust Seasoning: Taste and adjust seasoning if needed. Remove from heat and let cool slightly before using or storing.
Notes
- For a spicier sauce, add a pinch of cayenne pepper.
- This sauce keeps well in the fridge for up to 1 week or can be frozen for up to 3 months.
- Use with enchiladas, burritos, or as a flavorful sauce base.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 1g
- Sodium: 270mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
