Homemade Enchilada Sauce
This homemade enchilada sauce is a must-have for all your Mexican dishes. Easy to make and full of bold, smoky flavors—perfect for enchiladas, tacos, and more!
Equipment
- medium-size saucepan
- measuring spoons,
- whisk,
Ingrediënten
- ¼ cup 28 g chili powder
- 1 tablespoon 7 g paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ¼ teaspoon chipotle powder
- ¼ teaspoon instant espresso powder
- 3 tablespoons 45 ml canola or vegetable oil
- 2 tablespoons 16 g all-purpose flour
- 1 can 15 ounces, or 425 g tomato sauce
- 1½ cups 355 ml vegetable broth
Instructies
- Combine the chili powder, paprika, garlic powder, cumin, chipotle powder, and espresso powder in a small bowl.
- Set aside.
- In a medium-size saucepan, heat the oil over medium-high heat.
- Add the flour and stir until smooth, bubbly, and just beginning to brown.
- Stir in the spice mixture and cook for another minute.
- Add the tomato sauce and vegetable broth, stirring to combine.
- Bring to a simmer, cover, and cook for 15 minutes, stirring occasionally.
- Remove from heat and serve warm over your favorite Mexican dishes.
Notes / Tips / Wine Advice:
Serving Tip:
Use this sauce in your veggie enchiladas, tacos, burritos, or as a topping for a hearty Mexican casserole.Wine Advice:
Pair with a chilled glass of Sauvignon Blanc or a light Mexican lager for a refreshing contrast to the spicy flavors.Nutritional Information
Calories: 50 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 3 g | Fiber: 1 g | Sugar: 2 g | Salt: 0.5 g
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