I always used enchilada sauce from a can until I left the US. I couldn’t find it here, so I had to make my own. Over the years, I’ve tried many online recipes and finally have a version of my own. This tried and tested recipe is finger-licking good and will soon be your next favorite. Best of all, it takes just 10 minutes to prepare. Imagine, in the time it takes to scroll through your social media feed, you could have a delicious, authentic sauce that will elevate your enchilada game to new heights. So say adiós to those tedious cooking processes and hola to the ultimate shortcut: homemade enchilada sauce ready in just 10 minutes!
What is enchilada?
Often known as salsa roja, salsa roja para enchiladas, or mole rojo. Enchiladas have become a beloved dish for many, and for good reason. The combination of tender tortillas, flavorful fillings, and a rich, tangy sauce creates a mouthwatering experience that is hard to resist. About the sauce? The secret ingredient that ties the whole enchilada experience together. While store-bought sauces may offer convenience, they often lack the depth of flavor that comes with homemade versions. By making your enchilada sauce, you have complete control over the ingredients, ensuring each spoonful bursts with authentic, robust flavors. When you take the time to prepare your sauce, you can choose high-quality ingredients and adjust the seasonings to suit your preferences. You can experiment with different chili peppers, spices, and herbs to create a sauce that perfectly complements your chosen filling. The result is a sauce that elevates your enchiladas to new heights, taking them from ordinary to extraordinary.
Why homemade enchilada sauce?
When you take the time to prepare your own sauce, you have complete control over the quality and flavor of your enchiladas. Store-bought alternatives may be convenient, but they often contain artificial additives, preservatives, and excessive amounts of sodium. By making your own sauce, you can choose high-quality ingredients and adjust the seasonings to suit your preferences. Creating your homemade enchilada sauce allows you to experiment with different types of chili peppers, spices, and herbs. Whether you prefer a mild and smoky sauce or a fiery and bold one, you can customize the flavors to create a sauce that perfectly complements your chosen filling. This level of personalization takes your enchiladas from ordinary to extraordinary. Not only does homemade sauce offer superior taste and customization, but it also lets you cater to any dietary restrictions or allergies. You can easily modify the recipe to be gluten-free, vegan, or low-sodium by selecting appropriate ingredients and substitutes. This flexibility ensures everyone at your table can enjoy a delicious plate of enchiladas.
Ingredients and substitutes
Not only does homemade sauce offer superior taste and customization, but it also lets you cater to any dietary restrictions or allergies. If you need more time or don’t have certain fresh ingredients, feel free to use their powdered counterparts. Garlic powder and onion powder can still add that desired depth and complexity to your sauce if you adjust the quantities to ensure a well-balanced flavor. I am using Cayenne peppers. Authentic enchilada sauce is made with chilies such as hatch chili, jalapeños, or serrano peppers. You can add a touch of ground cumin and smoked paprika to enhance your enchilada sauce’s smoky and earthy notes. These spices add depth to the sauce and complement the flavors of the other ingredients. Just be careful not to overdo it, as a little goes a long way. Another time-saving tip is to use tomato paste instead of tomato sauce. Tomato paste has a concentrated flavor that will intensify the taste of your sauce without the need for lengthy simmering. I’ve used simple all-purpose flour. But gluten-free flour works, too. I like using chicken broth. And yet, you can use vegetable broth as well as water. You can even use a bouillon cube dissolved in water. Vinegar helps marry all the ingredients and adds flavor, too. I’m using apple cider vinegar, but white vinegar also works. For those following a gluten-free diet, you can replace regular all-purpose flour with a gluten-free blend. This alternative will give your sauce the same thickening power without compromising taste or texture. Additionally, using gluten-free soy sauce or tamari instead of regular soy sauce will maintain the traditional umami flavor without any gluten-based ingredients. If you’re looking to embrace a vegan lifestyle, there are a few simple swaps you can make. Instead of using butter to sautéing the filling, try olive oil or a plant-based margarine. Vegetable broth is an excellent substitute for the richness typically provided by chicken or beef broth. You can also substitute dairy milk with almond milk or any other non-dairy milk alternatives for a creamy and vegan-friendly sauce. Opting for low-sodium ingredients is the key for those watching their sodium intake. Look for low-sodium tomato sauce, diced tomatoes, and tomato paste when preparing your enchilada sauce. You can also experiment using low-sodium vegetable broth or water as the base for a healthier alternative.
Step-by-step – quick enchilada sauce
While store-bought options certainly have their merits, creating your sauce from scratch adds flavor and satisfaction to your enchiladas. Plus, it’s surprisingly simple and easy with just a handful of simple ingredients. To start, gather the key players for your enchilada sauce. Add the dry ingredients in a small bowl and set aside. In a saucepan over medium heat, add the oil and dry ingredients. Sauté for a minute or two until fragrant. Then add the tomato paste and sauté a minute more. Next, gradually add the broth while stirring and letting the sauce thicken. Once all the broth is in, add the vinegar. Allow the sauce to simmer and mingle for a few minutes, allowing all the ingredients to integrate and develop their flavors fully. As you stir the sauce, you’ll notice its enticing aroma filling the kitchen, preparing your senses for the delicious meal that awaits.
Tips for making a quick sauce
Use a measuring spoon to measure the spices; don’t wing it. Combine all the dry ingredients with the flour. Keep the heat to a medium-low at all times. Making haste will burn the spices and cook the liquid off without doing its job. Cook the spices in oil until they are fragrant – at least a minute. The boost of flavor when you cook the spices is lovely. Frying the spices and flour well will also remove the raw flour taste from the sauce. Add the chicken broth gradually, about 1/4 cup at a time. This will cook the sauce slowly, but the result is more flavorful. Simmer the sauce until it is a pouring consistency. It’s ok if the sauce is thick. You can always add more water or broth to thin it out. You can use a whisk to remove lumps, but if you cook on low stirring constantly, as I am in the video – you will have no lumps. Enchilada is known to be spicy, but if you want to make this less spicy, use sweet paprika instead of spicy chili. You will still get the desired color. If you want a deep red sauce similar to canned enchilada, add the cocoa powder and sugar. It will add that authentic Mexican flavor but also deepen the color.
Creative ways to serve enchilada sauce
One creative way to serve enchilada sauce is by infusing it with smoky flavors. You can achieve this by adding chipotle peppers in adobo sauce to your homemade enchilada sauce. The smoky and spicy flavor of chipotle will add depth and complexity to your sauce, giving it a delicious twist. This variation pairs exceptionally well with grilled chicken or beef enchiladas, adding a rich and smoky flavor profile to every bite. Add fresh lime juice and zest to your enchilada sauce if you prefer a tangy taste. The citrusy notes will brighten the flavors and provide a refreshing twist to the traditional sauce. This variation works particularly well with seafood enchiladas, as the tanginess complements the delicate flavors of shrimp or fish. For those who enjoy a touch of sweetness, you can experiment with adding a hint of honey or brown sugar to your homemade sauce. This subtle sweetness will balance the spiciness and add a caramelized richness to the overall flavor. This variation goes exceptionally well with vegetarian enchiladas filled with roasted vegetables or black beans. If you’re feeling adventurous, you can incorporate unique ingredients like roasted garlic, roasted red peppers, or even a splash of tequila into your enchilada sauce. These unexpected additions will introduce bold, complex flavors that pleasantly surprise your taste buds.
Troubleshooting
My enchilada sauce is too thick – That’s not a bad thing. As the sauce thickens, it will tend to get thicker. All you need to do is add a few tablespoons of water or chicken broth to bring it back to consistency. My enchilada sauce is too thin – The flour in the sauce will thicken as it cooks. If you take it off too soon, it won’t have enough time to thicken. Return it to the pan and cook it some more. This enchilada sauce taste like flour? – Not cooked enough. The slow cooking ensures the flour cooks and then thickens. If you cook on high heat, the flour will thicken but not cook properly. This leaves a floury taste in the sauce. So, cook on medium-love heat and cook for 5 to 7 minutes. Is this the same as green enchilada sauce? – Well, they are similar except for the chilies used. You will need to use green chilies, such as Mexican chiles or Cascabel chiles, for the green sauce. We used red sauce for the red sauce, such as hatch chiles, jalapenos, or serrano peppers.
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