Homemade Enchilada Sauce
Homemade Enchilada Sauce
Ingredients
For the Enchilada Sauce
- 9 tablespoons all-purpose flour
- 3 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 tablespoon chili powder
- 1/4 teaspoon chipotle chili powder, or more to taste
- 1/2 teaspoon dried oregano
- 1/2 cup olive oil
- 6 ounces tomato paste, canned
- 6 cups chicken broth
- black pepper, to taste
- 1 teaspoon vinegar, apple cider or white vinegar
Instructions
- 1
In a medium bowl, combine the all-purpose flour, ground cumin, garlic powder, salt, chili powder, chipotle chili powder, and dried oregano. Whisk them together thoroughly until well combined.
⏱️ 3 min
- 2
Heat the olive oil in a large pot or saucepan over medium heat.
⏱️ 2 min
- 3
Once the oil is hot and shimmering, add the whisked dry ingredient mixture to the pot. Stir continuously and cook for approximately 5 minutes, or until the mixture is bubbling and fragrant, forming a roux.
⏱️ 5 min
- 4
Add the entire 6-ounce can of tomato paste to the pot, stirring well to incorporate it into the flour and spice mixture. Cook for 1-2 minutes, stirring constantly.
⏱️ 2 min
- 5
Slowly add the chicken broth to the pot. It is recommended to add the first 2 cups gradually while stirring continuously with a whisk to prevent lumps. Once smooth, the remaining broth can then be added more freely.
⏱️ 5 min
- 6
Bring the sauce to a boil over medium-high heat, stirring occasionally. Once boiling, reduce the heat to low and simmer for 5-7 minutes, allowing it to thicken slightly.
⏱️ 7 min
- 7
Season the sauce with black pepper to taste. Adjust chipotle chili powder if more spice is desired.
⏱️ 1 min
- 8
Stir in the 1 teaspoon of vinegar (apple cider or white vinegar) to brighten the flavors.
⏱️ 1 min
- 9
Remove the enchilada sauce from the heat and allow it to cool slightly before using. The recipe yields approximately 6 cups of enchilada sauce, which can be used immediately, frozen, or canned for later use.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Enchilada Sauce
Ingredients
For the Enchilada Sauce
- 9 tablespoons all-purpose flour
- 3 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 tablespoon chili powder
- 1/4 teaspoon chipotle chili powder, or more to taste
- 1/2 teaspoon dried oregano
- 1/2 cup olive oil
- 6 ounces tomato paste, canned
- 6 cups chicken broth
- black pepper, to taste
- 1 teaspoon vinegar, apple cider or white vinegar
Instructions
- 1
In a medium bowl, combine the all-purpose flour, ground cumin, garlic powder, salt, chili powder, chipotle chili powder, and dried oregano. Whisk them together thoroughly until well combined.
⏱️ 3 min - 2
Heat the olive oil in a large pot or saucepan over medium heat.
⏱️ 2 min - 3
Once the oil is hot and shimmering, add the whisked dry ingredient mixture to the pot. Stir continuously and cook for approximately 5 minutes, or until the mixture is bubbling and fragrant, forming a roux.
⏱️ 5 min - 4
Add the entire 6-ounce can of tomato paste to the pot, stirring well to incorporate it into the flour and spice mixture. Cook for 1-2 minutes, stirring constantly.
⏱️ 2 min - 5
Slowly add the chicken broth to the pot. It is recommended to add the first 2 cups gradually while stirring continuously with a whisk to prevent lumps. Once smooth, the remaining broth can then be added more freely.
⏱️ 5 min - 6
Bring the sauce to a boil over medium-high heat, stirring occasionally. Once boiling, reduce the heat to low and simmer for 5-7 minutes, allowing it to thicken slightly.
⏱️ 7 min - 7
Season the sauce with black pepper to taste. Adjust chipotle chili powder if more spice is desired.
⏱️ 1 min - 8
Stir in the 1 teaspoon of vinegar (apple cider or white vinegar) to brighten the flavors.
⏱️ 1 min - 9
Remove the enchilada sauce from the heat and allow it to cool slightly before using. The recipe yields approximately 6 cups of enchilada sauce, which can be used immediately, frozen, or canned for later use.
⏱️ 5 min