Homemade Enchilada Sauce
This authentic red enchilada sauce is incredibly easy to make from scratch using simple pantry staples. The secret is toasting the spices in oil to create a depth of flavor that's infinitely better than store-bought versions. Ready in just 20 minutes, this versatile sauce is perfect for enchiladas, burritos, tacos, and more.
Equipment
- Medium saucepan 2-3 quart capacity
- Whisk For smooth blending
- Measuring cups and spoons
- Fine-mesh strainer Optional, for ultra-smooth sauce
- Glass storage container For leftovers
Ingredients
- 3 tablespoons vegetable oil or olive oil 45ml
- 3 tablespoons all-purpose flour 24g, for thickening
- 3 tablespoons chili powder 21g, pure chili powder not spice blend
- 1 teaspoon ground cumin 2g
- 1/2 teaspoon garlic powder 1g
- 1/2 teaspoon onion powder 1g
- 1/4 teaspoon cayenne pepper 0.5g, adjust to taste
- 1/4 teaspoon salt 1.5g, plus more to taste
- 2 cups chicken broth or vegetable broth 480ml
- 1 tablespoon tomato paste 15ml
- 1 teaspoon apple cider vinegar 5ml, adds brightness
Instructions
- Heat oil in medium saucepan over medium heat until shimmering. Add flour and whisk continuously for 1-2 minutes until smooth and light golden. Add all spices to the roux and stir constantly for 30-60 seconds until fragrant and darkened.
- Slowly add broth in small increments (1/4 cup at a time), whisking vigorously after each addition to prevent lumps. Once smooth and half the broth is added, pour in remaining broth and whisk in tomato paste until no red streaks remain.
- Bring to a gentle boil over medium-high heat, then reduce to medium-low. Simmer for 10-12 minutes, stirring every 2-3 minutes, until sauce thickens and coats the back of a spoon.
- Remove from heat and stir in apple cider vinegar. Taste and adjust seasoning with additional salt if needed. For ultra-smooth texture, strain through fine mesh strainer. Let cool 5 minutes before using.
Notes
- Don't skip toasting the spices - this develops the complex, authentic flavors that make this sauce special.
- Add broth gradually to prevent lumps and ensure a silky-smooth texture every time.
- Watch the heat carefully - burnt spices will ruin the entire batch with a bitter flavor.
- For gluten-free version, substitute 2 tablespoons cornstarch mixed with 2 tablespoons cold water for the flour roux.
- Adjust consistency by adding more broth to thin or simmering longer to thicken. Sauce will thicken as it cools.
- Quality chili powder makes a huge difference - invest in pure chili powder, not a spice blend.
- Store in airtight container in refrigerator for up to 7 days or freeze for up to 3 months.
- For extra spicy version, double the cayenne and add 1/4 teaspoon crushed red pepper flakes.
- For smoky chipotle version, add 1-2 tablespoons pureed chipotle peppers in adobo.
- Flavors improve after sitting overnight as the spices continue to meld together.
Nutrition
Serving: 1cupCalories: 65kcalCarbohydrates: 5gProtein: 1gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 320mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 8mgCalcium: 2mgIron: 6mg
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