Description
This homemade enchilada sauce recipe is a flavorful and easy-to-make sauce that perfectly complements enchiladas, tacos, or can be used as a delicious dipping sauce. Made from a blend of tomato paste, diced tomatoes, spices, and broth, it offers a rich and smoky taste with a balance of heat and acidity, simmered to achieve the perfect consistency.
Ingredients
Scale
Enchilada Sauce Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 1 (14.5 oz) can diced tomatoes, drained
- 2 cups chicken or vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper, to taste
- ½ tsp red pepper flakes (optional, for heat)
- 1 tbsp fresh lime juice (optional, for added freshness)
Instructions
- Sauté Aromatics: In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3–4 minutes, until softened and fragrant.
- Add Tomato Base and Broth: Add the tomato paste, diced tomatoes, and chicken or vegetable broth to the saucepan. Stir well to combine all ingredients.
- Incorporate Spices: Stir in the chili powder, cumin, smoked paprika, oregano, sugar (if using), salt, and pepper. Add red pepper flakes if you prefer some heat in your sauce.
- Simmer Sauce: Bring the sauce to a simmer, then reduce the heat to low. Let it simmer gently for 10–15 minutes, stirring occasionally, until the sauce thickens and the flavors meld together beautifully.
- Adjust Seasoning: Once the sauce has reached your desired consistency, taste it and adjust the seasoning by adding more salt, pepper, or fresh lime juice if needed.
- Finish and Serve: Remove the sauce from heat. Use immediately to smother your favorite enchiladas, tacos, or as a dipping sauce. Alternatively, store in an airtight container in the refrigerator for up to one week.
Notes
- For a smoother sauce, use an immersion blender or regular blender after simmering.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- Use vegetable broth for a vegetarian version or choose chicken broth for richer flavor.
- Sugar is optional but helps balance the acidity of the tomatoes.
- Leftover sauce can be frozen for up to 3 months.
