Enchilada Sauce Recipe
If you’re a fan of Mexican cuisine, then a rich, flavorful enchilada sauce is likely a staple in your kitchen. This homemade enchilada sauce recipe is not only incredibly easy to whip up, but it also elevates your dishes to a whole new level. With just a few simple ingredients, you can create a sauce that is perfect for drenching your enchiladas, tacos, or even as a zesty dipping sauce for chips. Let’s dive into the details of making your very own enchilada sauce!
Why It Works Every Time
The beauty of this enchilada sauce recipe lies in its simplicity and the balance of flavors. The olive oil forms a silky base, while the flour thickens the sauce to the perfect consistency. The combination of spices brings depth and complexity, with the smoked paprika adding a wonderful smoky flavor. The lime juice adds brightness that perfectly complements the savory notes. Each ingredient plays a crucial role, resulting in a sauce that is both rich and vibrant.
What We’re Using
- 3 tablespoons olive oil: This adds richness and helps in cooking the flour.
- 3 tablespoons all-purpose flour: This thickens the sauce and gives it a nice body.
- 1 teaspoon ground coriander: Offers a citrusy, slightly sweet flavor that enhances the sauce.
- 1/2 teaspoon ground cumin: Adds warmth and earthiness, essential for authentic flavor.
- 1 teaspoon smoked paprika: Imparts a lovely smoky depth that elevates the sauce.
- 1/4 teaspoon ground chipotle peppers: Adds a touch of heat and smokiness; adjust to taste.
- 1 cup vegetable stock: Provides the liquid base; can use homemade or store-bought.
- 2 tablespoons tomato paste: Enriches the sauce with tomato goodness and sweetness.
- 2 tablespoons lime juice: Brightens the sauce and balances the flavors.
- Salt and pepper to taste: Essential for enhancing all the flavors.
- Fresh cilantro (optional, chopped): Adds freshness and a pop of color when garnishing.
Toolbox for This Recipe
- Medium saucepan: Ideal for making sauces; ensures even heating.
- Whisk: Perfect for combining ingredients smoothly.
- Measuring spoons: For accurate measurement of ingredients.
- Cutting board and knife: If you’re chopping fresh cilantro for garnish.
- Storage container: For keeping leftover sauce fresh in the refrigerator.
Enchilada Sauce Recipe, Made Easy
Step 1: Heat the Oil
In a medium saucepan, heat 3 tablespoons of olive oil over medium heat. Allow the oil to warm up, which helps in the cooking process of the flour.
Step 2: Whisk in the Flour
Once the oil is hot, add 3 tablespoons of all-purpose flour. Whisk continuously for about 1-2 minutes. This process creates a roux that will thicken your sauce.
Step 3: Add the Spices
Next, sprinkle in 1 teaspoon of ground coriander, 1/2 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1/4 teaspoon of ground chipotle peppers. Continue whisking for another minute. This will toast the spices, deepening their flavors.
Step 4: Pour in the Vegetable Stock
Slowly add 1 cup of vegetable stock while whisking to prevent any lumps. Keep stirring until the mixture is smooth and begins to thicken.
Step 5: Stir in the Tomato Paste
Add 2 tablespoons of tomato paste to the sauce. Whisk until fully incorporated, allowing the sauce to develop its rich red color and flavor.
Step 6: Season and Simmer
Add 2 tablespoons of lime juice, and season with salt and pepper to taste. Let the sauce simmer for about 5-10 minutes, stirring occasionally. This allows the flavors to meld beautifully.
Step 7: Garnish and Serve
If desired, chop some fresh cilantro and sprinkle it over the sauce before serving. This adds a fresh touch and makes your dish look even more appetizing.
Budget & Availability Swaps
- Olive oil: Can be swapped with vegetable oil or avocado oil.
- All-purpose flour: Substitute with gluten-free flour for a gluten-free option.
- Vegetable stock: Chicken stock or broth can be used if you prefer.
- Tomato paste: Tomato sauce can be used as an alternative, but reduce the amount slightly.
Things That Go Wrong
- Clumpy Sauce: If the flour is not whisked properly with the oil, it can clump. Always whisk continuously until fully smooth.
- Too Thick: If the sauce becomes too thick, simply add a bit more vegetable stock until you reach your desired consistency.
- Too Spicy: Adjust the amount of chipotle peppers to control the heat level, or omit it if you prefer a milder sauce.
- Flavorless Sauce: Always taste and adjust seasoning with salt and pepper before serving to enhance flavors.
Keep-It-Fresh Plan
Homemade enchilada sauce can be stored in an airtight container in the refrigerator for up to one week. If you want to keep it longer, consider freezing it in individual portions. It can last for up to three months in the freezer. Just thaw it overnight in the refrigerator before using, and give it a good stir after heating.
Handy Q&A
Can I make enchilada sauce ahead of time?
Absolutely! This sauce can be made ahead of time and stored in the refrigerator or freezer. Just reheat it gently on the stove when you’re ready to use it.
What can I use enchilada sauce for besides enchiladas?
This versatile sauce can be used in tacos, burritos, nachos, or even as a spicy dip for tortilla chips. It’s great for adding flavor to casseroles too!
Can I adjust the spice level?
Yes! Feel free to adjust the amount of chipotle peppers according to your heat preference. You can also add more or less smoked paprika for additional smokiness without the heat.
How do I know when the sauce is done?
The sauce is done when it has thickened to your desired consistency and the flavors have melded together, typically after simmering for about 5-10 minutes.
Because You Liked This
Let’s Eat
Now that you have your delicious homemade enchilada sauce prepared, it’s time to get creative in the kitchen! Whether you’re layering it over enchiladas, adding it to a burrito bowl, or simply dipping your chips, this sauce is bound to impress. Enjoy every bite of your culinary creation and the wonderful flavors that come with it. Happy cooking!
Enchilada Sauce Recipe
Ingredients
Equipment
Method
- In a medium saucepan, heat 3 tablespoons of olive oil over medium heat.
- Once the oil is hot, add 3 tablespoons of all-purpose flour. Whisk continuously for about 1-2 minutes.
- Next, sprinkle in 1 teaspoon of ground coriander, 1/2 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1/4 teaspoon of ground chipotle peppers. Continue whisking for another minute.
- Slowly add 1 cup of vegetable stock while whisking to prevent any lumps. Keep stirring until the mixture is smooth and begins to thicken.
- Add 2 tablespoons of tomato paste to the sauce. Whisk until fully incorporated.
- Add 2 tablespoons of lime juice, and season with salt and pepper to taste. Let the sauce simmer for about 5-10 minutes, stirring occasionally.
- If desired, chop some fresh cilantro and sprinkle it over the sauce before serving.
Notes
- Store leftover sauce in an airtight container in the refrigerator for up to one week.
- This sauce can be frozen for up to three months; thaw overnight in the refrigerator before using.
- Adjust the spice level by varying the amount of chipotle peppers used.
