Enchilada Sauce Recipe
A quick, authentic homemade enchilada sauce recipe that's richly red, lightly spicy, and ready in just 20 minutes.
Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon smoked paprika optional
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups low-sodium chicken broth or vegetable broth for vegan
- 6 ounces tomato paste
- 1 teaspoon apple cider vinegar or lime juice
- 1/2 teaspoon salt adjust to taste
- Pinch sugar balances acidity
Instructions
- In a medium saucepan over medium heat, whisk together the vegetable oil and flour until smooth. You'll see tiny bubbles around the edges.
- Stir in chili powder, cumin, smoked paprika, garlic powder, and onion powder. Cook for about 30 seconds, whisking constantly.
- Slowly whisk in the chicken or vegetable broth. Keep stirring so no lumps form.
- Add the tomato paste and continue whisking until fully blended. Add more broth if the sauce looks too thick.
- Let it bubble gently for 5–7 minutes, stirring occasionally. The sauce will slim and deepen in color.
- Stir in vinegar, salt, and sugar. Adjust salt or chili powder based on your heat preference.
- Once the sauce coats the back of a spoon, remove it from heat. Strain through a fine-mesh sieve for a smoother texture if desired.
Notes
For a deeper red hue, choose high-quality tomato paste. Measure chili powder by spoon for a smoother sauce. Fresh garlic gives more flavor but garlic powder is foolproof.
Love this recipe?Follow us at @Recipecs for more