Enchilada Sauce
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Enchilada sauce is a staple in Mexican cuisine, known for its vibrant flavors and versatility. This sauce can elevate enchiladas, tacos, and even grilled meats, adding a deliciously spicy kick. Making it from scratch is easier than you might think, and the satisfaction of creating your own sauce enhances any dish. Let’s dive into this simple yet flavorful recipe!
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1/2 cup chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 1 teaspoon sugar (optional)
Servings and Cooking Time
This recipe makes about 2 cups of enchilada sauce, which serves approximately 4 people. Preparation time is around 10 minutes, with a cooking time of 15 minutes.
Nutritional Value
Per serving (1/4 cup), this enchilada sauce contains approximately 60 calories, 3g fat, 8g carbohydrates, and 1g protein. This is a flavorful addition that won’t weigh you down!
Step-by-Step Cooking Process
- In a medium saucepan, heat olive oil over medium heat.
- Add flour and whisk continuously for about 1 minute.
- Stir in chili powder, garlic powder, onion powder, cumin, salt, and pepper.
- Continue whisking for another minute to toast the spices.
- Gradually add vegetable broth while whisking to prevent lumps.
- Bring the mixture to a simmer, stirring occasionally.
- Cook for about 10-15 minutes until the sauce thickens.
- Taste and adjust seasoning, adding sugar if desired.
- Remove from heat and let cool slightly before using.
- Store in an airtight container in the fridge for up to a week.
Alternative Ingredients
You can substitute olive oil with vegetable oil or butter for a different flavor. For a spicier sauce, add chopped jalapeños or cayenne pepper. If you prefer a milder sauce, reduce the chili powder or use a milder variety.
Serving and Pairings
Enchilada sauce pairs beautifully with enchiladas, tacos, burritos, and even grilled chicken or fish. It can also be drizzled over nachos for a delicious appetizer or served with tortilla chips.
Storage and Reheating
Store the enchilada sauce in an airtight container in the refrigerator for up to one week. It can also be frozen for up to three months. To reheat, simply warm it in a saucepan over low heat, stirring occasionally. Add a splash of water if it thickens too much.
Cooking Mistakes
- Using too much chili powder can make the sauce overly spicy.
- Not whisking the flour long enough can result in lumps.
- Forgetting to taste the sauce can lead to unbalanced flavors.
- Cooking on too high heat can burn the spices.
- Using cold broth can cause clumping; always add room-temperature broth.
Helpful Tips
- For a richer flavor, use chicken broth instead of vegetable broth.
- Make a double batch and freeze for quick meals later.
- Experiment with different spices like smoked paprika for a unique twist.
- Let the sauce cool completely before storing to prevent condensation.
FAQs
Can I use canned enchilada sauce instead?
Yes, canned enchilada sauce is convenient but may lack the fresh flavor of homemade. Adjust seasoning to taste.
How long does homemade enchilada sauce last?
Homemade enchilada sauce can last up to one week in the refrigerator or up to three months in the freezer.
Can I make it spicier?
Absolutely! Add more chili powder or include diced jalapeños for extra heat.
What can I use enchilada sauce for?
Besides enchiladas, use it in tacos, burritos, or as a dipping sauce for chips and nachos.
Is it gluten-free?
Yes, if you substitute the flour with cornstarch or a gluten-free flour blend, the sauce can be gluten-free.
Conclusion
Homemade enchilada sauce is not only simple to prepare but also adds a vibrant flavor to many dishes. With a blend of spices and the ability to customize heat levels, this sauce is a must-have in your culinary repertoire. Enjoy experimenting with it in your favorite recipes!
Enchilada Sauce
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1/2 cup chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 1 teaspoon sugar optional
Instructions
- In a medium saucepan, heat olive oil over medium heat.
- Add flour and whisk continuously for about 1 minute.
- Stir in chili powder, garlic powder, onion powder, cumin, salt, and pepper.
- Continue whisking for another minute to toast the spices.
- Gradually add vegetable broth while whisking to prevent lumps.
- Bring the mixture to a simmer, stirring occasionally.
- Cook for about 10-15 minutes until the sauce thickens.
- Taste and adjust seasoning, adding sugar if desired.
- Remove from heat and let cool slightly before using.
- Store in an airtight container in the fridge for up to a week.
