Description
This Homemade Enchilada Sauce is easy to make with simple ingredients and perfect for adding authentic flavor to your favorite Mexican dishes. It’s rich, flavorful, and ready in just 25 minutes!
Ingredients
Units
Scale
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 3 tablespoons tomato paste
- 2 cups low-sodium vegetable broth
Instructions
- Make the Roux: Heat olive oil in a medium saucepan over medium heat. Once the oil is hot, whisk in the flour, chili powder, cumin, garlic powder, oregano, pepper, salt, and cinnamon. Cook for 1 minute, whisking constantly.
- Add Tomato Paste: Stir in the tomato paste and cook for 1 minute, whisking constantly.
- Whisk in Broth: Gradually pour in the vegetable broth while whisking constantly to prevent lumps.
- Simmer: Increase heat to bring the sauce to a gentle simmer. Cook for 11-13 minutes, or until thickened, whisking frequently. Do not boil.
- Cool and Store: Remove from heat and let cool. The sauce will thicken further as it cools. Transfer to an airtight container if not using immediately.
Notes
- Storage: Store the sauce in the refrigerator for up to 5 days or freeze for up to 3 months.
- Spice Level: Adjust the amount of chili powder or add a pinch of cayenne pepper for a spicier sauce.
- Variations:
- Use chicken broth instead of vegetable broth for a richer flavor.
- Add a tablespoon of honey or agave nectar for a touch of sweetness.
- Stir in chopped fresh cilantro or parsley for added freshness.
Nutrition
- Serving Size: 1 Cup
- Calories: 80kcal
- Sugar: 2g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
