Description

Learn how to make a delicious Homemade Enchilada Sauce that is perfect for adding authentic flavor to your favorite Mexican dishes. This easy recipe is vegan and gluten-free, making it a versatile and flavorful sauce for enchiladas, burritos, and more.

Ingredients

For the Enchilada Sauce:

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon salt (more to taste)
2 tablespoons tomato paste
2 cups chicken or vegetable broth

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Instructions

Prepare the Roux: In a medium saucepan, heat the oil over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
Add Spices: Add the chili powder, cumin, garlic powder, onion powder, oregano, and salt. Stir for 30 seconds to bloom the spices.
Combine Ingredients: Whisk in the tomato paste until smooth, then gradually pour in the broth, whisking constantly to prevent lumps.
Simmer: Bring to a simmer and cook for 7 to 10 minutes until slightly thickened. Stir occasionally.
Adjust Seasoning: Taste and adjust seasoning if needed. Remove from heat and let cool slightly before using or storing.

Notes

For a spicier sauce, add a pinch of cayenne pepper.
This sauce keeps well in the fridge for up to 1 week or can be frozen for up to 3 months.
Use with enchiladas, burritos, or as a flavorful sauce base.