Name: Enchilada Sauce Recipe: Smoky and Spicy
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 tbsp vegetable oil; 2 tbsp all-purpose flour; 3 tbsp chili powder; 1 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp dried oregano; 2 cups low-sodium chicken or vegetable broth; 1 cup tomato sauce; 1 tsp apple cider vinegar; 1/2 tsp salt; 1/4 tsp black pepper; Optional: Chili powder (fresh cilantro); Suggested Pairings: Enchiladas (margarita)

Introduction

Table of Contents

Enchilada Sauce is a classic, vibrant condiment, perfect for enchiladas, tacos, or as a versatile topping. This rich, red sauce, featuring smoky chili peppers and warm spices, delivers bold, Mexican-inspired flavors in every spoonful. Presented in a white ceramic bowl, garnished with a sprinkle of chili powder or fresh cilantro, this Enchilada Sauce offers a vibrant, inviting aesthetic that elevates any dish. This recipe provides a traditional version, adaptable for dietary preferences, and ideal for home cooks seeking a crowd-pleasing sauce that brings zesty, savory charm to any occasion.

Ingredients

For the Enchilada Sauce:

2 tbsp vegetable oil
2 tbsp all-purpose flour
3 tbsp chili powder (preferably ancho or New Mexico)
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried oregano
2 cups low-sodium chicken or vegetable broth
1 cup tomato sauce
1 tsp apple cider vinegar
1/2 tsp salt (or to taste)
1/4 tsp black pepper

For Serving:

Optional: Chili powder sprinkle, fresh cilantro
Suggested Accompaniments: Enchiladas, tacos, nachos
Suggested Pairings: Mexican rice, margarita
Suggested Aesthetic: Serve in a white ceramic bowl
Suggested Equipment: Medium saucepan, whisk, measuring cups/spoons

Step-by-Step Process

Make Roux: In a medium saucepan, heat vegetable oil over medium heat. Add flour and whisk for 1–2 minutes until lightly golden to form a roux.
Add Spices: Stir in chili powder, cumin, garlic powder, onion powder, and oregano. Cook for 30 seconds, stirring constantly, until fragrant.
Add Liquids: Gradually whisk in broth and tomato sauce until smooth. Add apple cider vinegar, salt, and black pepper. Taste and adjust the seasoning with additional salt or chili powder for a balanced smoky-spicy flavor.
Simmer: Bring to a simmer, reduce heat to low, and cook for 10–12 minutes, stirring occasionally, until thickened.
Serve: Transfer to a white ceramic bowl, garnish with a sprinkle of chili powder or fresh cilantro. Use as a sauce for enchiladas, tacos, or nachos, and serve with Mexican rice or a margarita.

Tips for Better Enchilada Sauce

Use high-quality chili powder (e.g., ancho or New Mexico) for authentic, smoky flavor; avoid generic blends if possible.
Taste the sauce before simmering to balance smoky, spicy, and tangy notes, as chili powder potency varies.
Whisk constantly when adding liquids to prevent lumps in the sauce.
Simmer gently to thicken without scorching; stir occasionally.
Use a white ceramic bowl for a vibrant presentation, highlighting the rich red sauce and colorful garnish.
Make ahead: Prepare sauce and refrigerate up to 5 days or freeze up to 3 months.
Check consistency; if too thick, thin with a splash of broth; if too thin, simmer longer.
Enhance aesthetic: Present in a white ceramic bowl with chili powder or cilantro for a bold, inviting look.

Variations and Customization

Gluten-Free Enchilada Sauce: Replace flour with gluten-free flour or cornstarch (mix 1 tbsp cornstarch with 2 tbsp water for a slurry).
Vegan Enchilada Sauce: Use vegetable broth and ensure tomato sauce is vegan.
Spicy Enchilada Sauce: Add 1/4 tsp cayenne pepper or 1 diced chipotle pepper in adobo sauce.
Mild Enchilada Sauce: Reduce chili powder to 2 tbsp and omit black pepper.
Low-Sodium Enchilada Sauce: Use low-sodium broth and reduce salt to 1/4 tsp.
Smoky Enchilada Sauce: Add 1/2 tsp smoked paprika for extra smokiness.
Creamy Enchilada Sauce: Stir in 1/4 cup sour cream or Mexican crema after simmering.
Green Enchilada Sauce: Replace chili powder and tomato sauce with 1 cup roasted tomatillo puree and 1 diced jalapeño.

Storage and Serving Tips

Leftovers can be stored in an airtight container in the fridge for up to 5 days; reheat gently on the stovetop or microwave.
Freeze for up to 3 months in a freezer-safe container; thaw in the fridge overnight and reheat.
Serve warm for the best flavor and texture.
Use as a sauce for enchiladas, a drizzle for tacos, or a dip for chips.
Pair with Mexican rice or tacos to complement the smoky, spicy flavor.
Presented in a white ceramic bowl with vibrant garnishes for a bold, inviting charm.

Nutritional Information

Based on 8 servings (1/4 cup each):

Calories: 60 kcal
Total Fat: 4g
Saturated Fat: 0.5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 350mg
Total Carbohydrates: 6g
Dietary Fiber: 1g
Sugars: 2g
Protein: 1g
Vitamin A: 15% Daily Value
Vitamin C: 5% Daily Value
Calcium: 2% Daily Value
Iron: 4% Daily Value

Note: Values vary by brand. Moderate in sodium; try the low-sodium version. Pair with vegetables for balance.

Conclusion

This Enchilada Sauce recipe offers a smoky, spicy condiment, perfect for any occasion, transforming simple ingredients into a Mexican-inspired classic. Its quick preparation and vibrant presentation make it a favorite. The rich, bold flavors enhance every dish. It’s sure to be a cherished recipe, loved for its zesty, versatile appeal.