Old El Paso enchilada sauce is a classic staple for Mexican-inspired dishes, known for its rich, smoky flavor and smooth texture. This copycat version replicates that familiar taste but omits chili powder, making it perfect for those who prefer a milder spice or don’t have chili powder on hand. With simple pantry ingredients and straightforward steps, you can whip up this versatile sauce in under 30 minutes.
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1/4 cup tomato paste
- 2 cups low-sodium beef or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar (optional, balances acidity)
- Salt to taste (about 1/2 teaspoon)
Instructions
- Heat the vegetable oil in a medium saucepan over medium heat until shimmering but not smoking.
- Whisk in the flour and cook, stirring constantly, for about 2 minutes. This creates a roux that thickens the sauce and removes the raw flour taste.
- Add the tomato paste and stir until well combined with the roux. Cook for 1-2 minutes, allowing the tomato paste to deepen in flavor.
- Gradually whisk in the broth, ensuring the mixture is smooth without lumps.
- Add the cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, and coriander. Stir to combine all spices evenly.
- Bring the sauce to a simmer, then reduce the heat to low. Let it cook gently for 10-15 minutes, stirring occasionally, until slightly thickened and flavorful.
- Remove from heat and stir in the apple cider vinegar and sugar. Taste and add salt as needed.
- Let the sauce cool slightly before using it in your enchilada recipe or storing it.
Tips
- Substitutions: If you don’t have smoked paprika, regular paprika will work but will reduce the smoky depth. For broth, vegetable broth can be used for a vegetarian option.
- Adjusting heat: Since this recipe excludes chili powder, cayenne pepper adds the heat. Reduce or omit cayenne for a milder sauce.
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Common mistakes: Avoid cooking the roux too long or on too high heat, or it may burn and impart a bitter taste. Stir constantly during this step.
Serving Suggestions
This enchilada sauce is perfect for smothering baked enchiladas filled with chicken, beef, beans, or cheese. It also works wonderfully as a dipping sauce for tortilla chips or as a flavorful base for Mexican casseroles and burrito bowls. Drizzle it over roasted vegetables or grilled meats for an easy flavor boost.
Variations
For a smoky chipotle flavor, add 1 teaspoon of chipotle powder or a small amount of chipotle in adobo sauce blended into the sauce. To make it gluten-free, substitute the all-purpose flour with cornstarch (use about 1 tablespoon mixed with 2 tablespoons water as a slurry) and add it after simmering until the sauce thickens. For a fresher taste, stir in finely chopped fresh cilantro at the end.
Storage and Reheating
Keep the sauce refrigerated in a sealed container for up to 5 days. When ready to use, reheat on the stovetop over low heat, stirring occasionally, until warmed through. If frozen, thaw overnight in the refrigerator before reheating. For best texture, avoid boiling the sauce during reheating as it can cause separation.
Frequently Asked Questions
Can I make this sauce vegan?
Yes, simply use vegetable broth instead of beef or chicken broth. The rest of the ingredients are plant-based, making it suitable for a vegan diet.
What can I use instead of chili powder?
Since chili powder is a blend of spices including ground chilies, cumin, and oregano, this recipe uses those individual spices plus smoked paprika and cayenne to mimic the flavor without chili powder.
Is tomato paste necessary?
Tomato paste provides the rich tomato flavor and thickness essential to enchilada sauce. You can’t easily substitute it with ketchup or canned tomatoes without altering texture and taste significantly.
How thick should the sauce be?
The sauce should be pourable but thick enough to coat the back of a spoon. It thickens further as it cools and when baked in enchiladas, so avoid making it too runny.
Can I double this recipe?
Absolutely. Just double all ingredients and use a larger saucepan. Cooking times may be slightly longer to reach a simmer and thicken.
Why no chili powder in this recipe?
Some cooks prefer to avoid chili powder due to its blend of spices or because it’s not always available. This recipe achieves a similar flavor profile using individual spices for a customized, milder sauce.
With this copycat Old El Paso enchilada sauce without chili powder, you can enjoy a familiar, delicious flavor tailored to your taste and pantry. Whether you’re making classic enchiladas or experimenting with new dishes, this sauce is a reliable and tasty foundation.
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