Old El Paso enchilada sauce is a classic, flavorful base that brings authentic Mexican flair to your dishes. This version omits cumin, making it perfect for those who prefer a milder spice profile or need to avoid cumin for dietary reasons. It’s rich, tangy, and easy to prepare, giving your enchiladas that signature bold taste without overpowering cumin notes.
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder (mild or medium heat)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 2 cups vegetable broth or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon sugar (optional, balances acidity)
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 1-2 minutes. This roux base will thicken your sauce and remove the raw flour taste.
- Add the chili powder, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), dried oregano, and salt. Stir continuously for 30 seconds to bloom the spices and release their aroma.
- Slowly whisk in the broth, ensuring the mixture is smooth without lumps.
- Stir in the tomato paste, vinegar, and sugar. Bring the sauce to a gentle simmer, stirring occasionally.
- Reduce the heat to low and let the sauce simmer for 10-15 minutes until it thickens slightly and flavors meld. Stir occasionally to prevent sticking.
- Taste and adjust salt or chili powder as needed. Remove from heat and let cool slightly before using.
Tips
- Broth choice: Use vegetable broth for a vegetarian sauce or chicken broth for a richer flavor. Homemade broth enhances taste but store-bought works fine.
- Adjust spice level: If you prefer milder sauce, reduce chili powder or omit cayenne pepper. For more heat, add a pinch more cayenne or a dash of hot sauce.
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or microwave, adding a splash of broth if too thick.
- Common mistake: Avoid cooking the roux too long or on too high heat, which can burn the flour and make the sauce taste bitter. Stir constantly and keep the heat moderate.
Serving Suggestions
This enchilada sauce is perfect poured over rolled tortillas filled with cheese, beans, chicken, or beef before baking. It also works well as a dipping sauce for tortilla chips or drizzled over roasted vegetables and rice bowls. Garnish with chopped cilantro, sliced avocado, or a dollop of sour cream for extra flair.
Variations
- Smoky chipotle enchilada sauce: Add 1 teaspoon chipotle powder or finely chopped chipotle peppers in adobo for a smoky, spicy twist without cumin.
- Green enchilada sauce alternative: Swap the chili powder and tomato paste for tomatillos, green chilies, and fresh cilantro for a vibrant green sauce.
- Low sodium version: Use low-sodium broth and reduce added salt to control sodium levels for a heart-healthy option.
- Thicker sauce: For a thicker consistency, increase the flour in the roux to 3 tablespoons or simmer the sauce longer.
Storage and Reheating
Store your enchilada sauce in a sealed container in the refrigerator for up to 5 days. For longer storage, freeze the sauce in freezer-safe bags or containers for up to 3 months. When reheating, thaw overnight in the fridge if frozen, then warm gently on the stove over low heat, stirring occasionally. Add a splash of broth or water if the sauce has thickened too much. Avoid boiling the sauce during reheating to preserve flavor and texture.
Frequently Asked Questions
- Can I use this enchilada sauce recipe for other dishes?
- Yes, this sauce is versatile and can be used for burritos, tacos, or as a base for Mexican-inspired soups and stews. Its rich flavor complements many dishes beyond enchiladas.
- What if I don’t have chili powder without cumin?
- If your chili powder contains cumin and you need to avoid it, consider making your own blend with paprika, smoked paprika, garlic powder, onion powder, and a pinch of cayenne. This lets you control the spices and avoid cumin altogether.
- How can I make this sauce vegan?
- Simply use vegetable broth instead of chicken broth and ensure your chili powder and other spices don’t include animal-derived ingredients. This recipe is naturally vegan-friendly with those substitutions.
- Why is cumin usually included in enchilada sauce?
- Cumin adds a warm, earthy flavor characteristic of many Mexican dishes. However, some people find its taste overpowering or have allergies, so this recipe omits it while still maintaining depth through other spices.
- Can I prepare this sauce in advance?
- Absolutely. This sauce stores well in the refrigerator for up to 5 days, making it ideal for meal prep. Just reheat gently before using in your enchiladas or other recipes.
- Is tomato paste necessary in this recipe?
- Tomato paste adds body, richness, and a subtle sweetness that balances the spices. While you can omit it, the sauce may be thinner and less robust in flavor.
By following this Old El Paso enchilada sauce recipe without cumin, you get a flavorful, adaptable sauce that suits a variety of tastes and dietary needs. Whether you’re making classic enchiladas or experimenting with Mexican-inspired dishes, this sauce delivers authentic flavor without the cumin.
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