Homemade Enchilada Sauce
Homemade Enchilada Sauce is incredibly easy to make and better tasting than anything store bought!
Servings: 2 cups
Ingredients
- 2 tablespoons neutral oil such as avocado oil or canola oil
- 2 tablespoons flour
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano *Mexican oregano is best if you have it
- 2 tablespoons tomato paste
- 2 cups vegetable broth or chicken stock
- ½ teaspoon kosher salt more as needed
- 1 teaspoon white vinegar or apple cider vinegar
Instructions
- Heat 2 tablespoons neutral oil in a small saucepan over medium-high heat, until just hot glistening. This only takes a minute or two.
- Add in 2 tablespoons flour, 1 tablespoon chili powder, 1 teaspoon ground cumin, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon dried oregano and whisk together until thick paste forms. Cook for one minute to toast spices and to rid of the sauce of a raw flour taste.
- Whisk in 2 tablespoons tomato paste into the roux.
- Gradually, whisk in 2 cups vegetable broth or chicken stock, whisking the entire time, until well incorporated and all lumps are removed. Reduce heat and simmer 10-15 minutes until slightly thickened. Remove from heat and whisk in ½ teaspoon kosher salt and 1 teaspoon white vinegar.
- Use immediately or refrigerate in an airtight container for up to 5 days or freeze up to 3 months.
Notes
- This recipe yields 2 cups. Nutritional information is based on the ENTIRE recipe. Most serving sizes are only 2-3 tablespoons.
- Be sure to use regular chili powder. Not cayenne pepper or Ancho Chili powder, as the final result would be extremely spicy.
- If you can't find Mexican oregano, regular dried oregano will work well.
- Vinegar allows the flavors to really pop--don't overlook this ingredient.
- If you find your sauce is at lumpy, you can strain it through a fine mesh strainer. You should not have any issues with lumps if you gradually whisked in the stock though.
Nutrition
Calories: 193kcal | Carbohydrates: 15g | Protein: 2g | Fat: 15g | Saturated Fat: 12g | Sodium: 1716mg | Potassium: 258mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1931IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 2mg
