There’s something magical about a homemade enchilada sauce—like discovering a hidden gem in your own kitchen. It’s a symphony of tomatoes, spices, and a hint of nostalgia that can transform a simple meal into a fiesta. Remember that time Beyoncé dropped a surprise album? This sauce feels like that kind of revelation.
Steps
- Start by measuring the dry ingredients—flour, chili powder, cumin, garlic powder, oregano, salt, and optional cinnamon—into a small bowl. Keep the tomato paste and vegetable broth nearby for easy access.
- Heat the olive oil in a medium pot over medium heat until hot enough for a sprinkle of the flour/spice mixture to sizzle. This will take a couple of minutes, so stay attentive.
- Add the flour and spice mixture to the hot oil, whisking constantly for about a minute until it becomes fragrant and slightly darkens in color.
- Stir in the tomato paste, then gradually pour in the vegetable broth while continuously whisking to avoid lumps.
- Increase the heat to medium-high to bring the sauce to a simmer, then lower the heat to maintain a gentle simmer. Cook for 5 to 7 minutes, whisking frequently until the sauce thickens slightly.
- Remove from heat and incorporate the vinegar, seasoning generously with freshly ground black pepper. Taste and adjust salt as needed before using the sauce in your enchilada recipe.
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons flour (whole wheat, all-purpose, or gluten-free blend)
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt, to taste
- Pinch of cinnamon (optional)
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar or distilled white vinegar
- Freshly ground black pepper, to taste
FAQ
- Can this enchilada sauce be made gluten-free?
- Yes, you can make this sauce gluten-free by using a gluten-free all-purpose flour blend. The recipe has been tested with Bob’s Red Mill brand, and it works beautifully.
- How can I store leftover enchilada sauce?
- Extra sauce can be stored in the refrigerator for up to 5 days. For longer storage, freeze it for up to 3 months. Allow it to cool to room temperature before transferring to a wide-mouth mason jar or a freezer bag. Remember to leave space for expansion if using a jar, and do not fasten the lid completely until the sauce is fully frozen.
- Is it possible to make this sauce without tomato paste?
- Yes, you can omit the tomato paste if desired. You may need to adjust the spices to taste. While the flavor will differ from store-bought varieties, it will still be delicious.
- What can I do if I find the sauce too spicy?
- If you’re sensitive to spice, consider reducing the amount of chili powder used. Alternatively, you can choose a milder chili powder to better suit your taste.
- Can I customize the spice blend in this recipe?
- Absolutely! While the chili powder, cumin, and garlic powder are crucial for flavor, feel free to experiment with other spices to match your personal preferences.
Tips
- Prepare Ingredients in Advance: Before you start cooking, measure and set aside all the dry ingredients like flour, chili powder, cumin, and other spices. This will help you focus and ensure a smooth cooking process as the sauce comes together quickly.
- Whisk Continuously: When adding the flour and spice mixture to the hot oil, whisk constantly to prevent any lumps from forming. This will ensure your sauce has a smooth texture.
- Adjust Spice Levels to Taste: If you’re sensitive to spice, consider reducing the amount of chili powder or using a milder version to suit your palate.
- Storage Tips: The sauce can be stored in the refrigerator for up to five days or frozen for up to three months. If freezing, allow the sauce to cool to room temperature before placing it in storage containers, and leave some space at the top for expansion.
Equipment
- Medium-sized Pot – If you don’t already have one suitable for making sauces.
- Whisk – Essential for blending the ingredients smoothly and ensuring there are no lumps.
- Mason Jars or Freezer Bags – For storing extra sauce if you plan to make a double batch and freeze it for later use.
