Enchilada Sauce From Scratch
User Reviews
5
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Prep Time
3 mins
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Cook Time
7 mins
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Total Time
10 mins
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Servings
2 cups
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Calories
263 kcal
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Course
Condiments
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Cuisine
Mexican
Enchilada Sauce From Scratch
Description
The recipe begins by combining various ground spices—cumin, chili powder, garlic powder, onion powder, oregano, paprika—and flour to create a flavorful dry mix. Olive oil is heated in a saucepan, and the dry spices are whisked in to form a roux, which cooks briefly to avoid burning. Tomato paste is added and incorporated before gradually whisking in vegetable stock to create a smooth sauce. The mixture simmers gently to thicken, resulting in a rich, aromatic base. Finally, apple cider vinegar is added to brighten the sauce and enhance the depth of flavor.
This sauce is intended for use on enchiladas but can be adapted for other Mexican dishes that require a robust, slightly spicy tomato-based sauce. The thickened texture helps it cling to tortillas and fillings. The balance of smoky, earthy spices paired with the acidity from the tomato paste and vinegar makes it versatile for various savory applications.
Variations include substituting gluten-free flour for the roux to make the sauce gluten free and using any neutral oil in place of olive oil. The spices can be adjusted to personal preference for heat and flavor intensity. The sauce stores well refrigerated for up to five days or frozen for up to three months, allowing convenient make-ahead use.
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons flour all purpose or whatever you have
- 2 1/4 teaspoons cumin ground
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano dried
- 1/4 teaspoon paprika
- 3/4 teaspoon onion powder
- 1 tablespoon ground chili powder
- 1 teaspoon salt to taste
- 2 tablespoons tomato paste
- 2 cups vegetable stock make your own! http://www.servedfromscratch.com/vegetable-stock-from-scratch/, or chicken stock
- 1 teaspoon apple cider vinegar
Instructions
- Get everything mise en place by preparing the vegetable stock and tomato paste and then add all of the spices and flour into a small bowl.
- In a medium sized sauce pan, heat olive oil over medium. Add the dry ingredients and immediately whisk constantly for about 30 seconds. Be careful it doesn't burn. Add tomato paste and whisk until mostly combined.
- Slowly add the vegetable stock, about 1 cup at a time and whisk until it's all well combined until adding the second cup. Whisk until all of the clumps are gone.
- Bring heat to medium high to bring to a simmer, once simmering, lower the heat so that it's at a gentle simmer. Cook for 5-7 minutes, whisking often. This will thicken the sauce.
- Remove from heat and whisk in the vinegar. Let cool. This is when it will begin to thicken.
- Slather it on your favorite enchiladas, or let cool and store in fridge or freezer.
Notes
- Make the sauce gluten free by using gluten free flour instead of regular flour.
- Use any neutral-flavored oil if olive oil isn't preferred.
- Adjust spices to your taste preferences for heat and flavor balance.
- Store enchilada sauce in the fridge for up to 5 days or freeze for up to 3 months for easy future use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Sodium | 2234mg | 93% |
| Potassium | 228mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 778IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 36mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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