Enchilada sauce is the heart of any great enchilada dish, providing bold flavors and a rich, comforting texture. While Old El Paso enchilada sauce offers convenience and consistency, making your own homemade enchilada sauce allows for customization and fresher ingredients. This guide compares both options, complete with a reliable homemade recipe you can try.
Ingredients
- For Old El Paso Enchilada Sauce (store-bought): 1 can (10 oz) Old El Paso Enchilada Sauce
- For Homemade Enchilada Sauce:
- 2 tablespoons vegetable oil (or olive oil)
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder (preferably ancho or mild chili powder)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon smoked paprika (optional, for depth)
- 1/8 teaspoon cayenne pepper (optional, for heat)
- 1 1/2 cups vegetable or chicken broth
- 1 teaspoon tomato paste
- Salt to taste (about 1/2 teaspoon)
- Freshly ground black pepper to taste
- 1 teaspoon apple cider vinegar or lime juice (for brightness)
Instructions
- Using Old El Paso Enchilada Sauce: Simply open the can and warm the sauce gently in a saucepan over medium-low heat for 5-7 minutes, stirring occasionally. Do not boil. Once heated, it’s ready to use on your enchiladas.
- Making Homemade Enchilada Sauce:
- Heat the oil in a medium saucepan over medium heat.
- Whisk in the flour and cook for about 1 minute, stirring constantly, to form a roux. This step removes the raw flour taste and helps thicken the sauce.
- Add the chili powder, garlic powder, onion powder, cumin, oregano, smoked paprika, and cayenne pepper. Stir continuously for 30 seconds to toast the spices and release their aroma.
- Slowly whisk in the broth to avoid lumps. Stir in the tomato paste until fully incorporated.
- Bring the mixture to a simmer, reduce heat to low, and cook for 8-10 minutes until the sauce thickens slightly. Stir occasionally to prevent sticking.
- Season with salt, pepper, and apple cider vinegar or lime juice. Taste and adjust seasoning as needed.
- Remove from heat and let the sauce cool slightly before using on enchiladas.
Tips
- Substitutions: Use gluten-free flour or cornstarch instead of all-purpose flour to make the sauce gluten-free. Substitute vegetable broth with chicken broth or water if preferred.
- Adjusting Heat: Modify the cayenne pepper quantity or omit it for a milder sauce. Use smoked chipotle powder for a smoky twist.
- Storage: Homemade sauce can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Reheat gently to avoid curdling.
- Common Mistakes: Avoid boiling the sauce vigorously, which can make it bitter or separate. Stir frequently to prevent burning, especially when thickening with flour.
Serving Suggestions
Enchilada sauce pairs beautifully with classic chicken, beef, or cheese enchiladas. Pour it generously over rolled tortillas filled with your choice of protein and cheese, then bake until bubbly. It also works well as a dipping sauce for tortilla chips or drizzled over Mexican rice and beans for added flavor. For a lighter meal, use it as a topping for roasted vegetables or grilled meats.
Variations
- Red vs Green Enchilada Sauce: This recipe is a classic red enchilada sauce. For a green version, use tomatillos and green chilies instead of chili powder and tomato paste.
- Spicy Enchilada Sauce: Add diced jalapeños or chipotle peppers in adobo sauce to the homemade recipe for a smoky, spicy kick.
- Vegan Enchilada Sauce: Use vegetable broth and omit any animal-derived ingredients. Most store-bought sauces like Old El Paso are vegan-friendly but check labels for additives.
- Smoky Sauce: Incorporate smoked paprika or a splash of liquid smoke for a deeper, smoky flavor profile.
Storage and Reheating
Homemade Sauce: Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portioned containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching.
Store-Bought Sauce: Once opened, transfer leftover Old El Paso sauce to a sealed container and refrigerate. Use within 5-7 days for best flavor and safety. Reheat on the stove over medium-low heat until warmed through.
Frequently Asked Questions
1. Can I use homemade enchilada sauce for other Mexican dishes?
Yes, homemade enchilada sauce is versatile and can be used as a base for chilaquiles, as a topping for huevos rancheros, or stirred into soups and stews to add rich flavor.
2. How does Old El Paso enchilada sauce compare to homemade in taste?
Old El Paso sauce offers a consistent, mildly spicy, and slightly sweet flavor that works well for quick meals. Homemade sauce tends to be fresher and more customizable, allowing you to adjust heat, smokiness, and seasoning to your preference.
3. Is homemade enchilada sauce healthier than store-bought?
Generally, homemade sauce contains fewer preservatives, less sodium, and no artificial additives. You control the ingredients, which can make it a healthier choice depending on your recipe. However, both can fit into a balanced diet.
4. Can I make enchilada sauce ahead of time?
Absolutely. Both homemade and store-bought sauces can be prepared or opened ahead of time and stored refrigerated. Homemade sauce often tastes better after resting for a day as flavors meld.
5. What’s the best way to thicken enchilada sauce if it’s too thin?
For homemade sauce, simmer longer to reduce liquid or whisk in a slurry of cornstarch and water. For store-bought sauce, simmer gently to concentrate flavors and thicken naturally without adding flour.
6. Can I freeze enchilada sauce?
Yes, homemade enchilada sauce freezes well in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight and reheat gently. Store-bought sauce can also be frozen after opening but ensure it’s transferred to freezer-safe containers.
Choosing between Old El Paso enchilada sauce and a homemade version depends on your priorities—convenience versus control over flavor and ingredients. Both have their place in a busy kitchen, and with this recipe, you can easily make a fresh, flavorful sauce tailored to your taste.
Experimenting with homemade enchilada sauce is rewarding and allows you to elevate your Mexican dishes with authentic flavors. Whether you opt for the store-bought ease or the homemade touch, a great enchilada sauce is key to a delicious meal.
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