Enchilada Sauce Recipe

Originating from Mexico, enchilada sauce recipe is a vibrant and versatile addition to any kitchen repertoire. With its rich history and bold flavors, making your own enchilada sauce from scratch not only elevates your dishes but also allows for creative customization to suit your taste preferences. In this article, we’ll explore the roots of this beloved sauce, provide a step-by-step guide to crafting it at home, and answer some common questions to ensure your culinary journey is a success.

History of Enchilada Sauce:

Enchilada sauce traces its roots back to ancient Aztec cuisine, where chilies were a staple ingredient. Over time, Spanish influences introduced tomatoes and various spices, resulting in the flavorful sauce we know today. Enchiladas themselves have become a beloved dish in Mexican and Tex-Mex cuisine, with variations spanning from traditional red sauce to green and mole varieties.

Enchilada Sauce Recipe

Pinklady

Originating from Mexico, enchilada sauce is a vibrant and versatile addition to any kitchen repertoire.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Side Dish

Cuisine Mexican

Servings 6

Calories 30 kcal

Equipment

• Medium saucepan
• Whisk
• Measuring spoons

Ingredients

  

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 4 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon smoked paprika (optional for added depth)
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 2 cups vegetable or chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon apple cider vinegar or white vinegar

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Instructions

 

• In a medium saucepan, heat olive oil over medium heat.
• Stir in flour and chili powder, cooking for 1 minute to form a roux.
• Add cumin, garlic powder, oregano, smoked paprika (if using), salt, and black pepper. Cook for another minute, stirring constantly.
• Gradually whisk in broth, tomato paste, and vinegar until smooth.
• Bring the mixture to a simmer, then reduce heat and let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
• Taste and adjust seasoning if needed, then remove from heat.

Video

Keyword Enchilada Sauce Recipe

Similar Recipes:

– Green Enchilada Sauce: Substitute chili powder with roasted green chilies for a tangy twist.
– Mole Enchilada Sauce: Incorporate cocoa powder, cinnamon, and nuts for a rich, complex flavor profile.

Frequently Asked Questions About Homemade Enchilada Sauce Recipe:

1. Can I freeze homemade enchilada sauce?

Yes, you can freeze it in airtight containers for up to 3 months.

2. Is it spicy?

The level of spiciness can be adjusted based on the type and amount of chili powder used.

3. Can I use store-bought broth instead of homemade?

Absolutely, store-bought broth works just as well.

4. How long will the sauce last in the fridge?

It can be refrigerated for up to 1 week.

5. Can I make it gluten-free?

Yes, you can use gluten-free flour or cornstarch as a thickening agent.

6. What dishes can I use enchilada sauce in?

Besides enchiladas, it can be used in tacos, burritos, casseroles, and more.

7. Can I omit the tomato paste?

Tomato paste adds depth of flavor, but you can omit it if preferred.

8. Is this recipe vegan-friendly?

Yes, it is vegan as long as vegetable broth is used.

9. Can I use fresh garlic instead of garlic powder?

Yes, minced fresh garlic can be used for a more intense garlic flavor.

10. How can I make it smoother?

You can blend the sauce after cooking for a smoother texture.

Call to Action:

Now that you’ve mastered the art of homemade enchilada sauce, it’s time to get creative in the kitchen! Whether you’re whipping up classic enchiladas, experimenting with new recipes, or sharing your culinary creations with loved ones, embrace the flavors and versatility of this delightful sauce. Happy cooking!

YouTube Video Credits:
Rachel cooks with love ❤