Old El Paso enchilada sauce is a staple for authentic Mexican dishes, known for its rich, smoky flavor and balanced heat. Making this sauce from fresh tomatoes elevates the dish with natural sweetness and vibrant acidity, giving you a fresher, more wholesome enchilada experience. This homemade version captures the essence of the classic canned sauce while allowing you to control the ingredients and customize the spice level.
Ingredients
- 4 medium ripe Roma tomatoes (about 1 ¼ pounds), chopped
- 2 tablespoons vegetable oil
- 3 tablespoons chili powder (preferably ancho or mild chili powder)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon tomato paste
- 1 cup low-sodium chicken broth or vegetable broth
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar (optional, balances acidity)
- Salt to taste (about ½ teaspoon to start)
- Freshly ground black pepper, to taste
Instructions
- Prepare the tomatoes: Bring a pot of water to a boil. Score a small “X” on the bottom of each tomato. Blanch the tomatoes for 30 seconds, then transfer to an ice bath to cool. Peel off the skins, remove the seeds if desired for a smoother sauce, and roughly chop.
- Sauté spices and tomato paste: In a medium saucepan, heat vegetable oil over medium heat. Add chili powder, cumin, garlic powder, onion powder, smoked paprika, and cayenne pepper. Stir constantly for about 30 seconds to bloom the spices without burning.
Add tomato paste and cook for an additional 1-2 minutes, stirring frequently until it darkens slightly. This step deepens the sauce’s flavor. - Add fresh tomatoes and broth: Carefully add the chopped tomatoes and broth to the saucepan. Stir to combine all the ingredients.
- Simmer the sauce: Bring the mixture to a gentle simmer. Reduce heat to low and cook uncovered for 20-25 minutes, stirring occasionally. The tomatoes will break down, and the sauce will thicken.
- Blend for smoothness: Remove the saucepan from heat. Using an immersion blender, blend the sauce until smooth. Alternatively, transfer to a blender in batches, then return to the pan.
- Season and finish: Stir in apple cider vinegar, sugar (if using), salt, and black pepper. Taste and adjust seasoning as needed. Simmer for an additional 5 minutes to meld flavors.
- Cool and store: Let the sauce cool before using it in your enchilada recipe or storing it for later use.
Tips
- Tomato choice matters: Roma tomatoes work best due to their low moisture and rich flavor. If unavailable, plum or vine-ripened tomatoes can substitute but may require longer simmering.
- Adjust heat level: Modify cayenne pepper quantity or swap chili powder types to suit your spice preference. For milder sauce, omit cayenne entirely and use mild chili powder.
- Storage advice: Keep leftover sauce in an airtight container in the refrigerator for up to 5 days or freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Common mistake: Avoid boiling the sauce too vigorously after adding the vinegar, as it can cause bitterness. Gentle simmering is key to balanced flavor.
Serving Suggestions
This fresh enchilada sauce works wonderfully poured over traditional rolled tortillas filled with shredded chicken, beef, or cheese before baking. It also makes a fantastic base for enchilada casseroles or drizzling over nachos and Mexican rice dishes. Pair your enchiladas with a side of refried beans, Mexican street corn, or a fresh avocado salad to complete the meal.
Variations
To customize this enchilada sauce, consider these variations:
- Smokier sauce: Add a chipotle pepper in adobo or a teaspoon of chipotle powder for a smoky, spicy twist.
- Roasted tomato version: Roast the tomatoes under a broiler until lightly charred before blending for deeper flavor complexity.
- Vegetarian/vegan: Use vegetable broth instead of chicken broth to keep the sauce plant-based.
- Chunky sauce: Blend only half the sauce for a mix of smooth and chunky texture, adding more body to your enchiladas.
Storage and Reheating
Store your homemade 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 heavy-duty freezer bags for up to 3 months. When ready to use, thaw the sauce overnight in the refrigerator.
To reheat, warm the sauce gently in a saucepan over low to medium heat, stirring occasionally to prevent sticking or burning. Avoid boiling the sauce vigorously as this can alter the flavor. If the sauce is too thick after reheating, stir in a splash of broth or water to reach your desired consistency.
Frequently Asked Questions
Can I use canned tomatoes instead of fresh tomatoes?
Yes, canned whole peeled tomatoes can be substituted if fresh tomatoes are out of season or unavailable. Use one 14-ounce can and reduce the broth slightly since canned tomatoes contain more liquid. The flavor will be slightly different but still delicious.
How spicy is this sauce compared to store-bought Old El Paso enchilada sauce?
This homemade version is moderately spicy but can be adjusted easily. Old El Paso’s classic enchilada sauce is generally mild to medium heat. By controlling the chili powder and cayenne, you can make this sauce milder or spicier to suit your taste.
Can I make this sauce ahead of time?
Absolutely. The sauce can be made up to 3 days in advance and refrigerated. The flavors often deepen and improve after sitting overnight. Just reheat gently before using in your enchiladas.
Is this sauce suitable for gluten-free diets?
Yes, this recipe contains no gluten ingredients. However, always check your chili powder and broth labels to ensure they are certified gluten-free, as some brands may have additives or cross-contamination.
Why do I need to add vinegar and sugar?
Apple cider vinegar adds a subtle tang that brightens the sauce and balances the sweetness and acidity of the tomatoes. Sugar is optional but helps round out the flavors and reduce any harsh acidity from the fresh tomatoes.
Can I use fresh garlic and onion instead of powders?
Yes, you can substitute 1 clove of minced garlic and 2 tablespoons of finely chopped onion. Sauté them in the oil before adding spices for a fresher flavor, but be mindful this may change the texture and cooking time slightly.
By following this recipe, you’ll enjoy a vibrant, fresh enchilada sauce that honors the classic Old El Paso flavor but with the brightness and control only fresh tomatoes can provide. Whether you’re making a quick weeknight meal or hosting a Mexican-themed dinner, this sauce is a versatile and delicious base for countless dishes.
Happy cooking and enjoy your homemade enchilada sauce!
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