Homemade Enchilada Sauce
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons flour
whole wheat flour, all-purpose flour and gluten-free flour blends all work!
- 1 tablespoon ground chili powder
scale back if you’re sensitive to spice or using particularly spicy chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- to taste¼ teaspoon salt
- Pinch of cinnamon
optional but recommended
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar or distilled white vinegar
- to tasteFreshly ground black pepper
Directions
- 1
This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
- 2
In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
- 3
Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- 4
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
- 5
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!
Homemade Enchilada Sauce
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About this Recipe
Tired of bland, store-bought enchilada sauce? This homemade red enchilada sauce delivers authentic Mexican flavor that will make you wonder why you ever bought it in a can. You'll find it incredibly easy to prepare, transforming your weeknight meals with vibrant, rich taste.
Why This Enchilada Sauce is a Game-Changer
The secret to this sauce's success lies in building deep, complex flavors from simple pantry staples in just minutes. Starting with a roux ensures a perfectly smooth, thick sauce, while a thoughtful blend of spices creates that distinctive, authentic taste. It’s incredibly forgiving and consistently delicious, making it a staple you’ll turn to again and again.
Expect a beautifully rich, deep red sauce with a velvety smooth texture that coats your palate with savory goodness. The blend of chili powder, cumin, garlic powder, and oregano forms a robust foundation, brightened by a hint of vinegar and an optional, but highly recommended, pinch of cinnamon for a truly nuanced profile. This sauce brings a comforting warmth and depth to any dish it graces, elevating the entire experience without any artificial notes.
Customization & Variations
This recipe offers great flexibility to suit your pantry and preferences. You can easily adjust the amount of ground chili powder to your desired spice level, scaling it back if you're sensitive to heat or using a particularly potent variety. For the roux, feel free to use all-purpose flour, whole wheat flour, or your favorite gluten-free flour blend—all work wonderfully to thicken the sauce. While optional, the pinch of cinnamon adds a subtle layer of warmth and complexity that truly enhances the authentic flavor.
Pour this homemade red enchilada sauce generously over your favorite enchiladas, or use it as a flavorful base for tacos, burritos, and various Mexican-inspired casseroles.