Description
This homemade enchilada sauce recipe is a simple and flavorful sauce made from sautéed garlic, tomato sauce, and a mix of traditional Mexican spices. Perfect as a base for enchiladas or as a versatile sauce for other Mexican dishes, it comes together quickly on the stovetop and offers a rich, slightly smoky, and mildly spicy flavor with a smooth texture.
Ingredients
Scale
Sauce Ingredients
- 1 teaspoon olive oil (or butter, or oil of choice)
- 4 cloves garlic, minced
- ½ cup reduced-sodium chicken broth (or vegetable broth for vegetarian)
- 15 ounces tomato sauce
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons cumin
- 1 teaspoon onion powder
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon black pepper (optional)
Instructions
- Sauté Garlic: Heat the olive oil in a medium saucepan over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned. This step develops the base flavor for the sauce.
- Simmer Sauce: To the saucepan, add the reduced-sodium chicken broth (or vegetable broth), tomato sauce, chili powder, dried oregano, cumin, onion powder, sea salt, and black pepper if using. Stir the ingredients well to combine all the spices evenly into the tomato base.
- Cook and Thicken: Bring the mixture to a simmer. Once simmering, cover the saucepan and reduce the heat to maintain a gentle simmer. Let the sauce cook for 10 minutes, stirring occasionally to prevent sticking and to encourage even thickening. The sauce will reduce slightly and develop deeper flavors during this time.
- Adjust Seasoning: After cooking, taste the sauce and adjust the salt and pepper as needed. Since the flavors intensify during cooking, seasoning at the end ensures balanced taste. Your enchilada sauce is now ready to use in your favorite recipes.
Notes
- You can substitute chicken broth with vegetable broth to make this sauce vegetarian.
- Adjust chili powder quantity to control the spice level to your preference.
- This sauce can be stored refrigerated in an airtight container for up to 1 week or frozen for longer storage.
- Use olive oil, butter, or your preferred cooking oil for sautéing depending on dietary needs and flavor preference.
- If the sauce thickens too much upon cooling, warm it gently and add a splash of broth to reach desired consistency.
