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