Enchilada Sauce
This Enchilada Sauce recipe is a simple, flavorful base that can elevate your homemade enchiladas to the next level. With just a few pantry ingredients, you’ll create a rich, savory sauce that combines the earthy flavors of chili, cumin, and garlic.
Perfect for pouring over your favorite enchiladas, burritos, or tacos, this sauce is quick to prepare and customizable to your taste. Whether you like it mild or spicy, this versatile sauce will add authentic Mexican flavor to any dish!
Enchilada Sauce
Ingredients:
4 tablespoons vegetable oil
6 tablespoons all-purpose flour
2-3 tablespoons chili powder (adjust to taste)
1 1/2 teaspoons cumin powder
3/4-1 teaspoon garlic powder
1 1/2 teaspoons salt
4 1/2 cups water
Instructions:
Prepare the Roux:
In a medium saucepan over medium heat, add vegetable oil.
Once the oil is heated, add flour and stir constantly to combine. Cook for about 1-2 minutes until the mixture turns slightly golden brown.
Add Spices:
Quickly add chili powder, cumin powder, garlic powder, and salt to the roux. Stir continuously for about 30 seconds to 1 minute to toast the spices and release their flavors.
Gradually Add Water:
Gradually pour in the water while stirring vigorously to prevent lumps from forming. The mixture will initially expand and thicken.
Simmer and Thicken:
Bring the mixture to a simmer over medium heat, stirring frequently.
Continue to cook and stir until the sauce reaches your desired thickness, typically about 5-10 minutes.
Adjust Consistency and Seasoning:
If the sauce becomes too thick, you can add a little more water to adjust the consistency.
Taste and adjust seasoning with additional salt or spices if needed.
Use or Store:
Use the enchilada sauce immediately in your favorite enchilada recipe, or let it cool completely before transferring to an airtight container to store in the refrigerator for up to a week.
Notes:
Roux Preparation: Creating a roux with vegetable oil and flour forms the base of the sauce, providing a thickening agent that binds the flavors together.
Toasting Spices: Adding chili powder, cumin powder, garlic powder, and salt to the roux allows their flavors to bloom and infuse into the sauce, enhancing its taste profile.
Gradual Water Addition: Pouring water gradually while stirring vigorously prevents lumps from forming, ensuring a smooth consistency as the sauce thickens.
Simmering Process: Bringing the mixture to a simmer and cooking it for 5-10 minutes over medium heat helps meld the flavors and achieve the desired thickness.
Consistency Adjustment: If the sauce thickens too much, adding water in small increments helps maintain the desired consistency without diluting the flavors.
Seasoning Control: Adjusting salt and spices towards the end allows for fine-tuning the sauce’s taste according to personal preference and recipe requirements.
Usage and Storage: Use the enchilada sauce immediately for preparing enchiladas or store it in the refrigerator for up to a week, ensuring it’s stored in an airtight container once cooled completely.
Versatility: This sauce can be customized by adjusting the amount of chili powder for spiciness or adding other herbs and spices for additional flavor complexity.
Nutritional Considerations: The sauce primarily contributes fat from vegetable oil and carbohydrates from flour, with added flavor from spices. Adjusting oil and flour quantities can modify the calorie content.
Serving Suggestions: Besides enchiladas, this sauce can complement various Mexican dishes like tacos, burritos, or as a dip for chips, adding richness and depth to your favorite meals.
Nutrition Information:
YIELDS: 12 | SERVING SIZE: 1
Calories: 108 kcal | Total Fat: 8.3 g | Saturated Fat: 0.6 g | Polyunsaturated Fat: 2.6 g | Monounsaturated Fat: 4.8 g | Sodium: 349 mg | Potassium: 46.7 mg | Total Carbohydrates: 7.4 g | Dietary Fiber: 0.7 g | Sugars: 0.2 g | Protein: 1.1 g
Frequently Asked Questions:
Can I use a different type of oil instead of vegetable oil?
Yes, you can use other neutral oils like canola oil or sunflower oil as a substitute.
How can I adjust the spiciness of the sauce?
Adjust the amount of chili powder to your taste preference. Start with less and add more gradually if you prefer a spicier sauce.
Can I make this sauce gluten-free?
Yes, you can use gluten-free flour (such as rice flour or a gluten-free all-purpose blend) instead of regular flour.
What can I use if I don’t have chili powder?
You can substitute chili powder with a combination of paprika and cayenne pepper for heat, adjusting to taste.
How do I prevent lumps when adding water to the roux?
Stir the water into the roux gradually and vigorously to prevent lumps from forming. This ensures a smooth sauce.
Can I freeze this enchilada sauce?
Yes, you can freeze the sauce in an airtight container for up to 3 months. Thaw it overnight in the refrigerator before using.
What dishes can I use this enchilada sauce for, besides enchiladas?
It can be used as a sauce for tacos, burritos, nachos, or as a dip for chips. It adds rich, savory flavor to many Mexican dishes.
Is this enchilada sauce vegan?
Yes, this recipe is vegan as it uses vegetable oil and does not contain any animal products.
How can I adjust the consistency if it becomes too thin?
Simmer the sauce for a bit longer to evaporate excess water and thicken it. Alternatively, you can mix a little cornstarch with water and add it to the simmering sauce to thicken it.
Can I use chicken or vegetable broth instead of water for added flavor?
Yes, using broth instead of water can enhance the depth of flavor in the sauce. Adjust the salt accordingly if using broth, as it may already be salted.