Old El Paso enchilada sauce is a classic staple in Mexican-inspired cooking, known for its rich, mildly spicy flavor that perfectly complements enchiladas, tacos, and other dishes. Making this sauce in large batches allows you to have a versatile, homemade option on hand for multiple meals, saving time and enhancing flavor compared to store-bought cans.
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 4 cups chili powder (preferably ancho or mild chili powder)
- 1/4 cup ground cumin
- 1/4 cup garlic powder
- 2 tablespoons onion powder
- 1 tablespoon dried oregano (Mexican oregano if available)
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 8 cups vegetable broth or chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons apple cider vinegar or white vinegar
- 2 teaspoons sugar (optional, balances acidity)
Instructions
- In a large heavy-bottomed saucepan or stockpot, heat the vegetable oil over medium heat until shimmering but not smoking.
- Gradually whisk in the flour, stirring constantly to form a smooth roux. Continue cooking for about 3-4 minutes until the mixture turns a light golden brown, ensuring the raw flour taste cooks out.
- Reduce heat to low and whisk in the chili powder, cumin, garlic powder, onion powder, oregano, cayenne pepper, and salt. Stir continuously for 1-2 minutes to toast the spices, which deepens their flavor. Be careful not to burn the spices.
- Slowly pour in the broth, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer over medium heat.
- Add the tomato paste, vinegar, and sugar, stirring until fully incorporated. Simmer the sauce gently for 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
- Taste and adjust seasoning if necessary—add more salt, sugar, or cayenne pepper according to your preference.
- Remove from heat and allow the sauce to cool. Use immediately in your enchilada recipes or store as directed below.
Tips
- Substitutions: For a gluten-free version, substitute all-purpose flour with cornstarch or a gluten-free flour blend, but reduce the quantity to 1/2 cup and whisk carefully to avoid clumping.
- Adjusting heat: If you prefer a milder sauce, reduce the cayenne pepper or omit it entirely. For more heat, increase cayenne or add a pinch of chipotle powder.
- Storage: Let the sauce cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to 1 week or freeze for up to 3 months.
- Common mistakes: Avoid cooking the roux on too high heat to prevent burning, which can make the sauce bitter. Also, whisk continuously when adding broth to keep the sauce smooth.
Serving Suggestions
This enchilada sauce shines as the star topping for rolled corn tortillas stuffed with cheese, chicken, beef, or beans. Pour generously over enchiladas before baking to create a rich, flavorful dish. Beyond enchiladas, it works beautifully as a dipping sauce for tortilla chips, a base for Mexican casseroles, or drizzled over grilled vegetables and roasted potatoes. You can also use it as a sauce layer in Mexican lasagna or enchilada-style burrito bowls.
Variations
To customize your enchilada sauce, try adding chipotle peppers in adobo for a smoky twist or blend in roasted tomatoes for a fresher flavor. For a creamier version, stir in sour cream or Mexican crema just before serving. If you want a more rustic texture, add finely chopped sautéed onions or garlic during the spice-toasting step. You can also experiment with different chili powders like pasilla or guajillo for unique flavor profiles.
Storage and Reheating
Store your enchilada sauce in airtight containers or heavy-duty freezer bags. In the refrigerator, it will remain fresh for up to 7 days. For longer storage, freeze the sauce in portions for up to 3 months—label each container with the date.
To reheat, thaw frozen sauce overnight in the fridge or gently warm it in a saucepan over low heat, stirring occasionally to prevent sticking. Avoid boiling as this can alter the texture. If the sauce thickens too much upon cooling, thin it with a splash of broth or water until it reaches your desired consistency.
Frequently Asked Questions
Can I make this enchilada sauce vegan?
Yes, simply use vegetable broth instead of chicken broth to keep the sauce fully plant-based. The rest of the ingredients are naturally vegan-friendly.
How spicy is this sauce compared to store-bought versions?
This homemade sauce is moderately spicy, similar to Old El Paso’s mild to medium enchilada sauce. You can easily adjust the heat level by varying the cayenne pepper or the type of chili powder used.
Can I use fresh chilies instead of chili powder?
While fresh chilies offer vibrant flavor, they change the texture and cooking process of the sauce. For large batches, chili powder is more convenient and consistent. If using fresh chilies, roast and blend them into a puree but expect a thinner sauce and adjust thickening agents accordingly.
Is it safe to freeze this sauce?
Yes, freezing is a great way to preserve large batches. Use freezer-safe containers or bags, remove excess air, and freeze for up to 3 months. Thaw slowly and reheat gently for best results.
Can I double or triple this recipe?
Absolutely. This recipe scales well for large batches. Just ensure you use a sufficiently large pot and maintain gentle heat to avoid burning the roux or spices. Stir frequently to keep the sauce smooth.
What can I do if the sauce is too thick or too thin?
If the sauce is too thick after cooling, thin it with a little broth or water while reheating. If too thin, simmer it a bit longer to reduce and thicken or add a small slurry of flour and water to reach desired consistency.
Making Old El Paso-style enchilada sauce in large batches is a practical way to elevate your Mexican dishes with fresh, customizable flavors. With a few pantry staples and simple steps, you’ll have a delicious sauce ready to enhance enchiladas, burritos, and more for weeks to come.
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