Easy Enchilada Sauce
You will never buy canned sauce again once you make this easy enchilada sauce. It takes just 10 minutes and most of the ingredients are right in your spice cabinet. This recipe makes 2 cups, but you can double it and freeze half to use later.
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon Mexican oregano
- 1/4 teaspoon kosher salt
- 2 tablespoons tomato paste
- 2 cups chicken stock (or vegetable)
- 1 teaspoon apple cider vinegar
- Fresh black pepper to taste
- 1/2 teaspoon cocoa powder, optional
In a small bowl, whisk the flour, chili powder, cumin, garlic and onion powder, oregano and salt together.
In a medium saucepan, heat the olive oil over medium heat.
Add the flour/spice mixture and cook for 1 minute, whisking the entire time. This will form a roux and allow the flavor of the spices to really come out.
Stir in the tomato paste, then slowly pour the chicken stock into the pot, whisking as you pour so the sauce doesn’t get lumpy.
Turn the heat up until the sauce starts to boil, then reduce to a simmer and cook for 8 minutes, stirring occasionally until the sauce has thickened slightly. Off the heat, add the vinegar, pepper and cocoa powder if using.
Check for seasoning and add more salt and pepper if needed.
The sauce will continue to thicken as it cools, so give it a good stir before using in your favorite enchilada recipe.
Store the sauce in a glass jar (it will stain plastic) in the refrigerator for up to a week, or in the freezer for 3 months.