Old El Paso enchilada sauce is a classic staple in Mexican-inspired cooking, known for its rich, smoky, and tangy flavor. However, the original store-bought versions can be quite high in sodium, which may not suit all dietary needs. This homemade enchilada sauce recipe captures the authentic taste of Old El Paso but with significantly less salt, making it a healthier and customizable choice for your enchiladas and other Mexican dishes.
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder (preferably mild or medium heat)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 1/2 cups low-sodium chicken broth or vegetable broth
- 1 (8-ounce) can tomato sauce (no salt added or low sodium)
- 1 teaspoon apple cider vinegar
- 1 teaspoon unsweetened cocoa powder (optional, adds depth)
- 1/4 teaspoon salt (adjust to taste; less than typical recipes)
Instructions
- In a medium saucepan, heat the vegetable oil over medium heat until shimmering.
- Whisk in the flour and cook, stirring constantly, for about 1 minute to form a roux. This helps thicken the sauce and removes the raw flour taste.
- Add the chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, and black pepper to the roux. Stir well and cook for another 30 seconds to toast the spices and enhance their flavors.
- Gradually whisk in the low-sodium broth, ensuring no lumps form. Then add the tomato sauce, stirring continuously.
- Bring the sauce to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
- Stir in the apple cider vinegar, cocoa powder (if using), and salt. Taste the sauce and adjust seasoning if necessary, adding more salt very sparingly to keep sodium low.
- Remove from heat and let cool slightly before using. The sauce can be used immediately or stored for later.
Tips
- Chili Powder: Use a mild chili powder if you prefer less heat, or a blend labeled specifically for enchiladas to stay authentic. Avoid generic chili powders that can be too harsh or salty.
- Broth Choice: Opt for low-sodium or homemade broth to control salt content. Vegetable broth works well for a vegetarian version.
- Thickness: If the sauce is too thick, add a splash more broth or water until you reach your desired consistency. If too thin, simmer a few minutes longer.
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stove or microwave, adding a little water if thickened too much.
Serving Suggestions
This enchilada sauce is perfect for smothering baked enchiladas filled with cheese, chicken, beef, or beans. It also works well as a base for Mexican casseroles, dipping sauce for tortilla chips, or drizzled over roasted vegetables for a flavorful kick. Try spooning it over grilled chicken or using it as a sauce for huevos rancheros to bring authentic flavor with less salt.
Variations
- Spicy Version: Add 1/4 teaspoon cayenne pepper or a diced chipotle pepper in adobo sauce for smoky heat.
- Vegan Sauce: Use vegetable broth and skip the optional cocoa powder if you prefer. The sauce remains rich and flavorful.
- Smokier Flavor: Increase smoked paprika to 1 teaspoon or add a drop of liquid smoke for a deeper smoky note.
- Tomato-Free: Substitute tomato sauce with roasted red pepper puree for a different but still delicious enchilada sauce.
Storage and Reheating
Store any leftover enchilada sauce in a clean, 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 overnight in the refrigerator or defrost in the microwave. Reheat gently on the stove over low heat, stirring occasionally. If the sauce thickens too much after refrigeration or freezing, add a splash of broth or water to loosen it to your preferred consistency.
Frequently Asked Questions
- Can I make this enchilada sauce ahead of time?
- Yes, this sauce can be made up to 3 days ahead and stored in the refrigerator. The flavors often deepen after resting, making it even better. Just reheat gently before using.
- How can I reduce the sodium further without losing flavor?
- Using low-sodium broth and no-salt-added tomato sauce are key. You can also enhance flavor with extra spices, a splash of vinegar, and a pinch of unsweetened cocoa powder, which adds depth without salt.
- Is this sauce suitable for gluten-free diets?
- The recipe uses all-purpose flour for thickening, which contains gluten. To make it gluten-free, substitute the flour with cornstarch or a gluten-free flour blend in the same quantity.
- Can I use fresh chili peppers instead of chili powder?
- Fresh chilies can be used, but the flavor and heat will differ from chili powder. If substituting, finely mince and sauté them with the oil before adding the flour. Adjust quantity based on your heat preference.
- What is the purpose of cocoa powder in the sauce?
- Cocoa powder adds a subtle richness and depth to the sauce, balancing acidity and enhancing the overall flavor. It’s optional but recommended for a more complex taste reminiscent of traditional Mexican mole influences.
- Can I double or triple this recipe?
- Absolutely. The sauce scales well for larger batches. Just increase ingredients proportionally and monitor the simmering time—larger volumes may take slightly longer to thicken.
By preparing this lower-sodium Old El Paso-style enchilada sauce at home, you gain full control over the flavor and salt content, ensuring your meals are both delicious and better for your health. Whether you’re making classic cheese enchiladas or a hearty chicken filling, this sauce delivers that familiar, comforting taste with a mindful twist.
Related
- Top Sororities at UT Knoxville for Community Service Impact
- UT Knoxville Sororities Without GPA Requirements to Know
- Purdue University Online Learning Pros and Cons Explained