Perfect Enchilada Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 cups
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Calories
125 kcal
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Course
Condiments
Perfect Enchilada Sauce
Description
The Perfect Enchilada Sauce starts with a hot oil and flour roux infused with red chili powder to develop a complex base flavor and prevent raw flour taste. After lightly browning the flour and chili powder mixture, the cook slowly adds tomato sauce, tomato paste, broth (vegetable or chicken), and a combination of cumin, garlic powder, onion powder, paprika, and brown sugar. The apple cider vinegar is stirred in last to add a mild tang that balances the sauce's richness.
The sauce thickens steadily over approximately 8 to 10 minutes of simmering, reaching a pourable but slightly thick texture suitable for coating enchiladas. Adjusting liquid quantities allows control over thickness. Salt is added last to properly season the sauce to taste. This recipe yields around 3.5 to 4 cups, enough for multiple recipes or freezing for later use.
Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons flour
- 1/4 cup red chili powder use less for a less spicy sauce, ground
- 1 (8oz can) tomato sauce
- 1 tablespoon tomato paste
- 1 1/2 cup water vegetable broth or chicken broth for more flavor
- 1 teaspoon cumin ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika or smoked paprika for more flavor
- 1 teaspoon brown sugar optional, but it balances the flavors nicely
- 1/4 teaspoon salt or to taste
- 1 teaspoon apple cider vinegar
Instructions
- Start by heating oil in a skillet over medium-high heat.
- Then, add flour and chili powder, and stir together. Instantly reduce heat to medium, and cook the flour-chili blend until lightly brown, stirring constantly to prevent from burning. It only takes about 1 minute to cook it.
- Gradually stir in: tomato sauce, tomato paste, chicken broth, cumin, garlic powder, onion powder, paprika, brown sugar, and vinegar into the flour and chili powder mix until smooth.
- Continue cooking over medium heat for approximately 8-10 minutes, or until thickened slightly. If the sauce is too thick, add more water or broth, a little at a time.
- Season to taste with salt.
- The recipe makes about 3 1/2 to 4 cups of sauce, depends how thick you like it. Let the sauce fully cool before refrigerating or freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 0mg | 0% |
| Sodium | 185mg | 8% |
| Potassium | 69mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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