Old El Paso enchilada sauce is known for its rich, smoky flavor and perfect balance of spices. This copycat recipe recreates that classic taste without relying on canned tomatoes, using fresh ingredients and pantry staples for a vibrant, homemade sauce. It’s simple to make and works beautifully on enchiladas, tacos, or as a flavorful base for Mexican dishes.
Ingredients
- 2 tablespoons vegetable oil (or olive oil)
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder (preferably ancho or mild chili powder)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried oregano (Mexican oregano if available)
- 1/4 teaspoon ground cayenne pepper (optional, adjust to taste)
- 1 1/2 cups fresh tomato purée (made from ripe fresh tomatoes)
- 1 1/2 cups low sodium chicken or vegetable broth
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon granulated sugar or honey
- Salt to taste (about 1/2 to 1 teaspoon)
Instructions
- Prepare fresh tomato purée: Start by blanching 3-4 ripe medium tomatoes. Score a small “X” on the bottom of each tomato, then dunk them in boiling water for 30 seconds before transferring them to ice water. Peel off the skins, remove the cores, and blend the peeled tomatoes in a food processor or blender until smooth. Set aside 1 1/2 cups of this purée.
- Make the roux base: Heat the vegetable oil in a medium saucepan over medium heat. Whisk in the flour and cook for about 1-2 minutes, stirring constantly, until the mixture turns a light golden color. This cooks out the raw flour taste and helps thicken the sauce later.
- Add spices: Lower the heat to medium-low and whisk in the chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, and cayenne pepper. Stir constantly for 30 seconds to toast the spices, enhancing their flavor without burning.
- Incorporate liquids: Slowly whisk in the fresh tomato purée and broth, making sure to blend smoothly with the roux and spices. Increase the heat to medium and bring the mixture to a gentle simmer.
- Simmer and season: Let the sauce simmer uncovered for 10-15 minutes, stirring occasionally, until it thickens slightly. Stir in the vinegar and sugar, then season with salt to taste. Adjust seasoning as needed, balancing acidity and spice.
- Final blend (optional): For an ultra-smooth sauce like the store-bought version, you can blend the sauce again briefly with an immersion blender or in a countertop blender once it cools slightly.
- Use or store: Use immediately on your favorite enchiladas, or let cool and store in an airtight container in the refrigerator for up to 5 days.
Tips
- Fresh tomato purée tip: If fresh tomatoes are out of season, substitute with homemade tomato purée made from oven-roasted tomatoes or use a high-quality passata without additives.
- Adjusting heat: The cayenne pepper is optional; omit or reduce it if you prefer a milder sauce. You can also add a pinch of chipotle powder for smokiness.
- Storage advice: Store leftover sauce in a sealed jar or container in the fridge for up to 5 days. Reheat gently on the stove to avoid scorching.
- Common mistake: Avoid rushing the roux step; cooking the flour properly is essential to prevent a raw taste and to achieve the right sauce thickness.
Serving Suggestions
This enchilada sauce is incredibly versatile. Pour it over rolled corn tortillas filled with cheese, chicken, or beans, then bake until bubbly for classic enchiladas. It also makes a flavorful base for burritos, chiles rellenos, or as a dipping sauce for tortilla chips. For a quick weeknight meal, simmer shredded chicken or ground beef in the sauce and serve with rice and beans.
Variations
You can customize this sauce in several ways. For a richer sauce, add a tablespoon of butter at the end of cooking. To make it vegetarian or vegan, use vegetable broth and omit any animal-based additions. For a smoky chipotle version, replace half the chili powder with chipotle chili powder or add a minced chipotle pepper in adobo sauce while simmering. If you prefer a thinner sauce for enchilada soups or casseroles, increase the broth by 1/4 cup.
Storage and Reheating
Store the enchilada sauce in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in freezer-safe containers or heavy-duty freezer bags for up to 3 months. When ready to use, thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking or burning. Avoid boiling the sauce repeatedly, as this can cause separation and dull the flavors.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned in enchilada sauce?
Yes, fresh tomatoes can be used to make enchilada sauce, but they should be peeled, deseeded, and pureed to achieve the smooth texture typical of store-bought sauces. Blanching the tomatoes makes peeling easier and reduces bitterness.
What type of chili powder is best for enchilada sauce?
Traditional enchilada sauce often uses mild to medium ancho chili powder, which provides a deep, slightly sweet flavor. Avoid chili powders labeled as “hot” unless you want a spicier sauce. You can blend different chili powders to customize heat and flavor.
Why do I need to make a roux for this sauce?
The roux (flour cooked in fat) thickens the sauce and helps the spices blend evenly. It also prevents the sauce from being too watery, which can happen when using fresh tomato purée and broth instead of canned tomato paste or sauce.
Can I make this sauce ahead of time?
Absolutely. This sauce benefits from sitting as the flavors meld together. Make it a day in advance, refrigerate, and gently reheat before using. Just whisk or stir well after reheating to restore consistency.
How do I adjust the sauce if it tastes too acidic?
If the sauce tastes too acidic, add a small pinch of sugar or honey to balance it out. Alternatively, a splash more broth can mellow the acidity. Vinegar adds brightness but should be used sparingly to avoid overpowering the sauce.
Is this sauce gluten-free?
This recipe uses all-purpose flour to thicken the sauce, which contains gluten. To make it gluten-free, substitute the flour with a gluten-free all-purpose blend or cornstarch (use about half the amount and whisk it in as a slurry with cold broth).
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