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Enchilada Sauce From Scratch

You can elevate your enchiladas with a homemade enchilada sauce in a matter of minutes and basic ingredients!
Prep Time3 minutes
Active Time7 minutes
Total Time10 minutes
Course: condiment
Cuisine: Mexican
Keyword: Enchilada Sauce From Scratch
Yield: 2

Materials

  • tablespoons olive oil
  • 3 tablespoons flour all purpose or whatever you have
  • 2 1/4 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 3/4 teaspoon onion powder
  • 1 tablespoon ground chili powder
  • 1 teaspoon salt to taste
  • 2 tablespoons tomato paste
  • 2 cups vegetable stock or chicken stock
  • 1 teaspoon apple cider vinegar

Instructions

  • Assemble the ingredients by making the tomato paste and vegetable stock, and then transfer all of the flour and spices into a small bowl.
  • Heat the olive oil in a medium-sized sauce pan over medium heat. As soon as you add the dry ingredients, whisk continuously for about 30 seconds. Take care to prevent burning. Whisk in tomato paste until largely incorporated.
  • About one cup of the vegetable stock should be added at a time, and you should whisk everything together thoroughly before adding the second cup. Mix until there are no more clumps.
  • After bringing the mixture to a simmer over medium-high heat, reduce the heat to a moderate simmer. Cook, whisking often, for 5 to 7 minutes. This will make the sauce thicker.
  • After taking off the heat, mix in the vinegar. Allow to cool. It will start to thicken at this point.
  • Spread it over your preferred enchiladas, or let it cool and put it in the freezer or refrigerator.

Notes

Dietary information is for a single batch.
Alternatives:
Replace the flour with gluten-free flour to make it gluten-free.
Use any flavor-neutralizing oil.
To suit your individual tastes, adjust the spices!
Storage: Place in the freezer for up to three months or the refrigerator for up to five days.