Mexican Enchilada Sauce
- Total Time: 10 minutes
- Prep Time: 3 min.
- Cooking Time: 7 minutes
- Cuisine: Mexican
- Category: Condiment
This homemade red enchilada sauce is so good and easy, it has an authentic Mexican flavor! You will never go back to the store again. You can also make a double batch and freeze half for later. Our recipe makes about 2 cups (16 ounces) of sauce.
Ingredients for the enchilada sauce recipe
- 3 tablespoons of flour (all-purpose flour, gluten-free flour, and whole wheat flour blend all work!)
- 3 tablespoons of olive oil.
- 1 tablespoon chili powder, ground
- ½ teaspoon garlic powder.
- 1 teaspoon of ground cumin.
- ¼ teaspoon dried oregano.
- 2 tablespoons of tomato paste.
- ¼ teaspoon salt, to taste.
- A pinch of cinnamon (optional but recommended).
- 1 teaspoon distilled white vinegar or apple cider vinegar
- 2 cups of vegetable broth.
- To taste: freshly ground black pepper
Instructions for enchilada sauce
1. This sauce comes together quickly once you start, so measure out the dry ingredients (flour, cumin, chili powder, garlic powder, salt, oregano, and optional cinnamon) in a small bowl. And also keep the tomato broth and paste close to the stove.
2. In a medium-sized pot over medium heat, heat the oil until a light sprinkling of the spice/flour mixture comes into contact. This may take a few minutes, so don't go away from the stove!
3. When it’s ready, pour in the spice mixture and flour. Stirring constantly, cook until fragrant and slightly deepened in color, about 1 minute. Stir the tomato paste into the mixture, then slowly pour in the broth, stirring constantly so that there are no lumps.
4. Increase the heat to medium and bring the mixture to a simmer. Then reduce the heat as needed to maintain a gentle simmer. Cook for about 6 to 8 minutes, stirring often. The spoon should encounter some resistance as you stir it until the sauce thickens a bit. ( enchilada sauce will thicken some more as it cools.)
5. Turn off the heat. Add more salt, if necessary. Then season to taste with a generous amount of freshly ground black pepper and whisk in the vinegar. enchilada sauce is ready.
