This delicious homemade sauce can be just as bold and flavorful as at your favorite Mexican restaurant. This recipe is simple to make, and comes together in less than 15 minutes.
Course Sauces
Cuisine American, Mexican
Keyword Enchilada Sauce
Prep Time 10minutes
Cook Time 15minutes
Total Time 20minutes
Servings 4cups
Calories 125kcal
Author Catalina Castravet
Ingredients
3tablespoonsvegetable oil
3tablespoonsflour
1/4cupground red chili powderuse less for a less spicy sauce
1(8oz can)tomato sauce
1tablespoontomato paste
1 1/2cupwatervegetable broth or chicken broth for more flavor
1teaspoonground cumin
1teaspoongarlic powder
1teaspoononion powder
1teaspoonpaprikaor smoked paprika for more flavor
1teaspoonbrown sugaroptional, but it balances the flavors nicely
Start by heating oil in a skillet over medium-high heat.
Then, and flour and chili powder, and stir together. Instantly reduce heat to medium, and cook the flour-chili blend until lightly brown, stirring constantly to prevent from burning. It only takes about 1 minute to cook it.
Gradually stir in: tomato sauce, tomato paste, chicken broth, cumin, garlic powder, onion powder, paprika, brown sugar, and vinegar into the flour and chili powder mix until smooth.
Continue cooking over medium heat approximately 8-10 minutes, or until thickened slightly. If the sauce is too thick, add more water or broth, a little at a time.
Season to taste with salt.
The recipe makes about 3 1/2 to 4 cups of sauce, depends how thick you like it. Let the sauce fully cool before refrigerating or freezing.