Here’s an easy recipe for Enchilada Sauce that relies on pantry staples and reheats beautifully.
Have the spices measured and the stock ready to go before you turn on the stove.
Ingredients
2 Tbs olive oil
2 Tbs all-purpose flour
¼ cup chili powder
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
½ tsp ground cumin
¼ tsp marjoram
2 Tbs tomato paste
2 cups chicken stock
½ tsp apple cider vinegar
½ tsp Kosher salt, or to taste
Pinch of sugar (optional)
Directions
- Heat oil in a saucepan over medium heat. Whisk in the flour and cook for until it smells slightly nutty but hasn’t browned, 1 minute.
- Add the chili powder, oregano, garlic powder, onion powder, pepper, and cumin. Use the back of a flexible spatula to smash and smear them into the flour mixture, pressing them onto the bottom of the pot, until very fragrant, about 1 minute. (As an alternative, whisk for 30-60 seconds.) Create a clean spot in the bottom of the pan, add the tomato paste to it, stir until caramelized (which happens quickly), and then stir it into the spice mixture, about 1 minute in all.
- Slowly pour in the broth while whisking constantly to prevent lumps.
- Bring to a gentle bubble, then reduce heat to low. Simmer for 10–15 minutes until it thickens enough to coat the back of a spoon.
- Add vinegar. Taste and add salt. (If it’s too bitter, add a pinch of sugar.)
- Transfer to an airtight container and refrigerate for up to a week or freeze for up to 3 months.
Cooking Tips
You might think ½-teaspoon of salt is too bland. If you’re going to bake this sauce in the oven, it’s going to concentrate, and will be saltier after it does. You might also be pairing it with something salty, like cheese. Keep all of that in mind.
If you accidentally get it too thick, you can always whisk in a splash more broth.
For more kick, add a pinch of cayenne or use a “hot” chili powder blend.
Comments
This sauce is brown and looks like a mole. You might think it should be red instead. It has to do with the chili powder I used. It’s a nice, earthy-tasting, Tex-Mex house blend that I got from a local mom-and-pop shop. It’s decidedly brown, because of the particular kinds of chilies that they used. I’d actually prefer this sauce to be red, and it will be if you use a chili powder that is red.
Aside from the color, I’m happy with this sauce in all other ways. It’s so flavorful, and the texture is perfect. It also relies on things that I almost always have around in my pantry.
Social Learning
Enchilda sauce exists in both Mexican and Tex-Mex cuisines. This version – which is a chili-flavored gravy – leans heavily toward the latter.
The fascinating thing about Tex-Mex enchilada sauce is that it was developed by Texas “Chili Queens.” Coincidentally, the “Texas Chili Queens” is what I used to call the cross-dressing country boy band I formed back around the turn of the century. Eventually the band broke up, as bands do, and that’s when I launched my solo act, The Whole Enchilada. Those were fun times.
Enchilada Sauce
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