Now you can make enchilada sauce from scratch! Perfect for tacos, burritos, casseroles, or your favorite Mexican dishes.
Homemade Enchilada Sauce
Now you can make enchilada sauce from scratch! Perfect for tacos, burritos, casseroles, or your favorite Mexican dishes.
Equipment
- medium-size saucepan
- Small mixing bowl
- Whisk
Ingredients
- ¼ cup 28 g chili powder
- 1 tablespoon 7 g paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ¼ teaspoon chipotle powder
- ¼ teaspoon instant espresso powder
- 3 tablespoons 45 ml canola or other vegetable oil
- 2 tablespoons 16 g all-purpose flour
- 1 can 15 ounces, or 425 g tomato sauce
- 1½ cups 355 ml vegetable broth
Instructions
- In a small bowl, combine chili powder, paprika, garlic powder, cumin, chipotle powder, and espresso powder.
- Set aside.
- Heat the oil in a medium-size saucepan over medium-high heat.
- Add the flour, stirring until smooth, bubbly, and just beginning to brown.
- Stir in the spice mixture, ensuring it combines evenly with the roux.
- Add the tomato sauce and vegetable broth, stirring to combine.
- Bring the mixture to a simmer.
- Cover and simmer for 15 minutes.
- Remove from heat and let cool slightly before serving.
Notes & Wine Advice
Serving Tip:
Serve warm with veggie enchiladas, tacos, saucy burritos, or your favorite Mexican-inspired casseroles.
Wine Advice:
A medium-bodied red wine like Zinfandel or Garnacha pairs beautifully with the smoky, spicy flavors of the enchilada sauce.
Nutrition values
Calories: 50 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 3 g | Sugar: 2 g