Enchilada sauce is a rich, flavorful base that transforms simple tortillas and fillings into a classic Mexican dish. This copycat recipe delivers the deep, smoky, and slightly tangy flavor of traditional enchilada sauce without using chili powder, making it perfect for those who prefer or need to avoid that ingredient. By combining dried chilies, spices, and tomato base, this sauce works beautifully for enchiladas, burritos, or even as a dipping sauce.
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 1 (8-ounce) can tomato sauce
- 2 dried guajillo chilies, stems and seeds removed
- 1 dried ancho chili, stem and seeds removed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano (preferably Mexican oregano)
- 1/4 teaspoon ground coriander
- 1/4 teaspoon salt, or to taste
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon honey or agave syrup (optional, for slight sweetness)
Instructions
- Prepare the dried chilies: Place the guajillo and ancho chilies in a heatproof bowl and cover with hot water. Let them soak for 15-20 minutes until softened.
- Make the chili paste: Drain the chilies, reserving about 1/4 cup of the soaking liquid. Transfer the chilies to a blender along with reserved soaking liquid, cumin, smoked paprika, garlic powder, onion powder, oregano, coriander, and a pinch of salt. Blend until smooth and set aside.
- Make the roux: In a medium saucepan, heat the vegetable oil over medium heat. Whisk in the flour and cook, whisking constantly, for 2-3 minutes until it turns a light golden color. This step removes the raw flour taste and thickens the sauce.
- Add liquids: Slowly whisk in the chicken broth and tomato sauce. Continue whisking to prevent lumps. Bring the mixture to a gentle simmer.
- Incorporate chili paste: Stir the blended chili paste into the simmering sauce. Reduce heat to low and let it cook for 10-15 minutes, stirring occasionally. The sauce will thicken and flavors will meld.
- Finish the sauce: Stir in the vinegar and honey (if using). Taste and adjust salt or acidity as needed. If the sauce is too thick, add a little more broth to reach desired consistency.
- Strain (optional): For a smoother sauce, strain through a fine mesh sieve before serving or using in your enchiladas.
- Use immediately or cool: Use the sauce right away for your enchiladas, or let it cool before storing.
Tips
- Substitutions: If you can’t find guajillo or ancho chilies, substitute with mild dried New Mexico or pasilla chilies. Avoid using chili powder blends to keep the recipe chili powder-free.
- Make it vegetarian or vegan: Use vegetable broth instead of chicken broth and replace honey with agave syrup or maple syrup for a vegan version.
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much.
- Common mistake: Don’t skip the roux step; cooking the flour in oil prevents a raw taste and ensures a smooth, perfectly thickened sauce.
Serving Suggestions
This enchilada sauce is incredibly versatile. Pour it over corn or flour tortillas filled with shredded chicken, beef, beans, or cheese before baking. It also works wonderfully as a sauce for burritos, enchilada casseroles, or smothered breakfast eggs. For a simple dinner, drizzle over roasted vegetables or use as a dipping sauce for tortilla chips.
Variations
Customize this sauce to suit your taste or dietary preferences. For a smoky chipotle flavor, add one chipotle pepper in adobo sauce when blending the chilies. To make it spicier, include a small dried arbol chili or increase the ancho chili. For a creamier texture, stir in a splash of sour cream or Mexican crema just before serving. You can also add a pinch of cinnamon or a dash of cocoa powder for more depth and complexity.
Storage and Reheating
Store the enchilada sauce in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the sauce in freezer-safe containers or bags for up to 3 months. When reheating, thaw overnight in the fridge if frozen, then warm gently on the stovetop over low heat, stirring occasionally. If the sauce is too thick after reheating, thin it with a little broth or water to achieve the desired consistency. Avoid boiling to preserve the fresh flavors.
Frequently Asked Questions
Can I make this sauce without any dried chilies?
While dried chilies provide the signature flavor and color, you can substitute with sweet paprika and smoked paprika combined with tomato paste for a milder sauce. However, the depth and authenticity will be reduced.
Why avoid chili powder in this recipe?
Some chili powders are blends with added ingredients like salt, fillers, or artificial colors. This recipe uses whole dried chilies and individual spices for better control of flavor, freshness, and to avoid chili powder specifically.
How thick should the enchilada sauce be?
The sauce should be pourable but thick enough to coat the back of a spoon. It needs to hold onto the enchiladas without making them soggy. Adjust thickness by simmering longer to reduce or adding broth to thin.
Can I prepare this sauce in advance?
Yes, this sauce can be made 2-3 days ahead and refrigerated. Flavors often improve after resting. Just reheat gently before using.
Is this sauce gluten-free?
This recipe uses all-purpose flour for thickening, which contains gluten. To make it gluten-free, substitute with cornstarch or a gluten-free flour blend, adjusting quantities to avoid clumping.
What are good dishes besides enchiladas to use this sauce?
Besides enchiladas, try it over huevos rancheros, as a base for Mexican casseroles, baked chicken, or even as a flavorful dipping sauce for chips or roasted vegetables.
By following this recipe, you can enjoy a homemade enchilada sauce that’s vibrant and authentic without relying on chili powder. Its balanced heat, smokiness, and tang make it an essential for Mexican-inspired meals.
Related
- Difference Between UT Knoxville Sororities and Fraternities Explained
- White People Foods vs Soul Food: Key Differences Explained
- Simple White People Foods Made with Few Ingredients