Enchiladas without the perfect sauce? That’s like crafting a symphony without a conductor. This quick and easy enchilada sauce, a delightful blend of spices and tomato richness, is your 10-minute ticket to Mexican culinary bliss. And, oh, did I mention how it makes your kitchen smell like a fiesta?
Steps
- Begin by measuring the dry ingredients, including flour, chili powder, cumin, garlic powder, oregano, salt, and cinnamon, and place them in a small bowl near the stove. Set the tomato paste and vegetable broth aside as well.
- In a medium pot over medium heat, heat the oil until a sprinkle of the flour and spice mixture sizzles upon contact. This may take a couple of minutes, so monitor closely.
- Add the flour and spice mixture to the hot oil, whisking constantly until the mixture becomes fragrant and slightly darker in color, roughly one minute. Incorporate the tomato paste, then gradually add the broth while continuing to whisk to eliminate lumps.
- Increase the heat to medium-high and bring the mixture to a simmer, then lower the heat to maintain a gentle simmer. Cook the sauce, whisking frequently, for about 5 to 7 minutes until it thickens and offers some resistance when stirred.
- Remove the sauce from heat and whisk in the vinegar. Season with freshly ground black pepper and additional salt if needed. Use this sauce to prepare enchiladas as desired.
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons flour (can use whole wheat, all-purpose, or gluten-free flour)
- 1 tablespoon ground chili powder (adjust if needed for spice level)
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt, or to taste
- Pinch of cinnamon (optional)
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar or distilled white vinegar
- Freshly ground black pepper, to taste
FAQ
- Can I make this enchilada sauce gluten-free?
- Absolutely! Simply substitute the flour with a gluten-free all-purpose flour blend. Many have found success using Bob’s Red Mill brand.
- How long can I store homemade enchilada sauce?
- You can keep the sauce in the refrigerator for up to five days. Alternatively, you can freeze it for up to three months. Just make sure to let it cool to room temperature before storing.
- Is it possible to omit the tomato paste?
- Yes, you can leave out the tomato paste if necessary. You might want to increase the spices slightly for added flavor, though the sauce will taste a bit different from traditional store-bought versions.
- Can I adjust the spice level of the sauce?
- Certainly! If you’re sensitive to spice or using a particularly spicy chili powder, feel free to reduce the amount to suit your taste.
- What makes this enchilada sauce different from store-bought options?
- This homemade sauce boasts authentic Mexican flavors without the unnecessary processed ingredients or MSG that some canned versions contain, making it a healthier and more flavorful choice.
Tips
- Pre-measure Ingredients: To streamline the cooking process, prepare and measure all your dry ingredients (flour, chili powder, cumin, garlic powder, oregano, salt, and optional cinnamon) in advance and keep them near the stove. This will help you focus on the cooking without any interruptions.
- Monitor Oil Temperature: Heat the oil over medium heat until a sprinkle of the flour and spice mixture sizzles upon contact. This ensures the oil is ready, so be patient and avoid leaving the stove during this step.
- Maintain a Gentle Simmer: After combining all ingredients, raise the heat to bring the sauce to a simmer, then reduce it to maintain a gentle simmer. This technique helps the sauce thicken without burning or sticking to the pan.
- Storage Tips: If you have leftover sauce, it can be stored in the refrigerator for up to five days or frozen for up to three months. Make sure to let it cool before storing in a container, leaving space for expansion when freezing.
Equipment
- Medium-sized pot
- Whisk
