Description
This Homemade Enchilada Sauce is a rich and flavorful blend of spices and tomato, perfect for enhancing your favorite Mexican dishes. It’s a simple recipe that delivers a much better taste than store-bought versions.
Ingredients
Units
Scale
- 1/4 cup olive oil
- 2 tablespoons flour
- 3 tablespoons chili powder
- 1 (15-ounce) can tomato sauce
- 1 1/2 cups vegetable stock
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
Instructions
- Sauté Spices: In a medium-sized skillet, add the olive oil, flour, and chili powder. Whisk until it starts to brown and is fragrant.
- Add Liquids and Seasoning: Slowly whisk in the tomato sauce, vegetable stock, garlic powder, onion powder, and cumin. Whisk until it starts to thicken.
- Season and Serve: Remove from heat and season with salt and pepper to taste.
Notes
- For a spicier sauce, add a pinch of cayenne pepper or a few dashes of hot sauce.
- You can use chicken broth instead of vegetable stock for a richer flavor.
- Adjust the amount of chili powder to control the spiciness.
- This sauce can be stored in an airtight container in the refrigerator for up to a week.
- For a deeper flavor, let the sauce sit in the fridge overnight before using.
Nutrition
- Serving Size: ¼ cup
- Calories: 70
- Sugar: 3g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
