Enchilada Sauce

Rachel
Aug 17, 2020
2 min read

This spicy Tex-Mex style enchilada sauce comes together in 10 minutes and is so savory and delicious. You can use it to make incredible enchiladas. Although this isn't a an authentic Mexican sauce recipe like those that use dried chilis, it's still worth trying! It tastes similar to what can be bought in most grocery stores in the U.S.A. Also its vegan and vegetarian (woot!)

The original recipe, which I modified, is from: https://cookieandkate.com/enchilada-sauce-recipe/

Ingredients:

3 Tbsp. vegetable oil
3 Tbsp. all purpose flour
1 Tbsp. ground chili powder (or 1 1/2 Tbsp.)
1 tsp. ground cumin
½ tsp. garlic powder
1/2 tsp. cayenne pepper (optional)
¼ tsp. dried oregano
¼ tsp. salt, to taste
Pinch of cinnamon
2 Tbsp. tomato paste
2 cups vegetable broth (or chicken broth)
1 tsp. apple cider vinegar or distilled white vinegar (or to taste)

Directions:

Measure out all the ingredients beforehand in bowls or on plates (except the vinegar) The sauce comes together quickly.
Heat oil in a saucepan on medium low heat. If you add a pinch of flour and it sizzles bit's ready.
Then dump in the flour and spices, whisk continuously for 1 minute.
Then add in the tomato paste and whisk until incorporated.
Gradually pour in the broth, whisking constantly. First it will form a thick paste, then it will thin into a sauce.
Bring to a gentle boil on medium heat, then reduce the heat to a simmer and stir about 5-7 minutes. It will thicken slightly. Taste and adjust seasonings as desired. My chili powder was outdated so I added 1.5 Tbsp total.
Then stir in the vinegar and adjust the ingredients again if necessary.
Store in the fridge up to 1 week. You can also freeze it in an airtight container.
Makes about 2 cups. Enough for a 9x13" pan or enchiladas.