Old El Paso enchilada sauce is a classic staple in Tex-Mex cooking, known for its rich, smoky, and mildly spicy flavor that perfectly complements enchiladas and other Mexican dishes. While many homemade versions rely on tomato paste for thickness and depth, this recipe skips it entirely, using simple pantry ingredients to achieve a smooth, vibrant sauce that closely mimics the original. It’s quick to make and versatile, ideal for those seeking a tomato paste-free option without sacrificing taste.
Ingredients
- 2 tablespoons vegetable oil or canola oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder (preferably a blend including ancho and cayenne)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional for extra smokiness)
- 1/4 teaspoon dried oregano (preferably Mexican oregano)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt, adjust to taste
- 2 cups low sodium beef broth or chicken broth
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon sugar (optional, balances acidity)
Instructions
- In a medium saucepan over medium heat, warm the vegetable oil until shimmering but not smoking.
- Whisk in the flour and continue stirring constantly for about 1-2 minutes. This creates a roux that will thicken the sauce and remove the raw flour taste. The mixture should turn a light golden brown but not darken too much.
- Add the chili powder, cumin, garlic powder, onion powder, smoked paprika, oregano, black pepper, and salt to the roux. Stir vigorously for 30 seconds to toast the spices and release their flavors.
- Slowly pour in the broth while whisking continuously to prevent lumps. The sauce will start thin but will thicken as it simmers.
- Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10-15 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken to a pourable consistency.
- Remove from heat and stir in the vinegar and sugar. Taste and adjust salt or chili powder as needed.
- Let the sauce cool slightly before using it to coat enchiladas, as a dip, or in other recipes.
Tips
- Broth choice: Using low sodium broth lets you control the saltiness better. Beef broth gives a richer flavor closer to Old El Paso’s original, but chicken broth or even vegetable broth can be used for a lighter taste.
- Thickening: If the sauce is too thin after simmering, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the simmering sauce. Cook for another 2 minutes until thickened.
- Spice level: Adjust chili powder quantity to taste. Using a mild chili powder will make it less spicy, while adding cayenne or chipotle powder can increase heat and smokiness.
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Serving Suggestions
This enchilada sauce is perfect for smothering baked chicken, beef, or cheese enchiladas. Pour it over rolled tortillas filled with your choice of protein and cheese before baking to create a moist, flavorful dish. It also works well as a dipping sauce for tortilla chips or drizzled over rice bowls and roasted vegetables. For a quick meal, toss cooked shredded chicken with the sauce and warm tortillas for simple enchiladas or tacos.
Variations
You can easily customize this sauce to suit your preferences. For a smoky chipotle flavor, add 1 teaspoon ground chipotle powder or 1 tablespoon canned chipotle in adobo sauce during step 3. To make it vegetarian, use vegetable broth instead of meat-based broth. For a richer, creamier sauce, stir in 1/4 cup sour cream or Mexican crema just before serving. If you prefer a thinner sauce to drizzle over dishes, increase the broth by 1/2 cup and reduce the flour to 1 tablespoon.
Storage and Reheating
Store any leftover sauce in a clean, airtight container in the refrigerator for up to 5 days. When reheating, warm it gently over low heat on the stove, stirring frequently to prevent scorching. If the sauce has thickened too much in the fridge, add a splash of broth or water to loosen it. Avoid boiling the sauce after reheating, as this can alter the flavor and texture. For longer storage, you can freeze the sauce in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge and reheat slowly.
Frequently Asked Questions
Can I use canned tomatoes instead of tomato paste?
Yes, but canned tomatoes will add more liquid and a chunkier texture, which changes the sauce consistency. To mimic tomato paste, you’d need to simmer and reduce the tomatoes significantly or blend them until smooth. This recipe avoids tomato products altogether for a smoother, quicker sauce.
Why does Old El Paso sauce taste different from homemade ones?
Commercial sauces often contain preservatives, stabilizers, and flavor enhancers that are difficult to replicate at home. This recipe uses fresh spices and broth for a natural flavor close to the original but fresher and less processed.
Can I make this sauce gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with cold broth before adding to avoid lumps and add it later during simmering to thicken.
How spicy is this sauce?
This sauce is mildly spicy by default, similar to Old El Paso’s medium heat. You can adjust the chili powder amount or add cayenne or chipotle powder for more heat or use a mild chili powder for less.
Can I double the recipe?
Absolutely. Just double all ingredients and use a larger saucepan. Cooking times may increase slightly to reach the desired thickness.
Is it necessary to use vinegar?
Vinegar adds a subtle tang that balances the spices and broth, mimicking the acidity tomato paste would provide. You can substitute with lime juice or omit if you prefer a less tangy sauce, but the flavor profile will be slightly different.
With this easy Old El Paso enchilada sauce recipe without tomato paste, you can enjoy authentic Tex-Mex flavors with ingredients you likely have on hand. Whether for a weeknight dinner or a weekend fiesta, it’s a reliable sauce that delivers richness, spice, and warmth without complicated steps.
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