When it comes to Mexican food, I have a lot of live up to.
My husband is Mexican, his whole family is Mexican. I have a brother-in-law who recently became a citizen, so his family is steeped in true Mexican traditions.
It’s intimidating, sometimes, when I have to cook something for them, because I always wonder if it’s truly up to snuff, you know? I have a few great, truly authentic Mexican recipes tucked away under my belt that I’m pretty proud of, and I’m going to add this recipe for enchilada sauce to that list.
It’s hard to believe that all this lovely, rich color is from spices alone, but it’s true! This batch was a deep, rusty color because I used Wild Oats Marketplace Organic Chili Powder (brand) and beef broth, but the color can vary depending on the brand/quality of chili powder and what broth you use. I usually change the broth based on the type of dish I plan to use this recipe for enchilada sauce with.
I also tend to adjust the salt just slightly depending on the chili powder and broth type, because some chili powders contain a little salt, and beef broth tends to have a saltier flavor than chicken or vegetable broth, so I definitely recommend starting on the low end of salt, tasting as the sauce thickens, and add more as needed.
You’d be amazed at how many batches I ruined in the process to get to this recipe because I kept adding too much salt. It’s a rough life, wasting so much deliciousness, but really, too much salt is the bane of this recipe, so approach that salt with caution, mmkay?
At this point I would like to note that those tiny fingertips belong to my mom! She’s making a cameo on my blog today since she helped me with these pics while visiting me last week! Ha ha ha, HEY MOM! You’re famous now! Woo!
So, who’s ready to try a truly authentic Mexican recipe for enchilada sauce? You? Hell yeah, let’s do this. Once you’ve made it, use to make this delish Enchilada Pasta!
Ingredients
- 4 Tbsp Canola Oil
- 3 Tbsp All-purpose Flour
- 7 Tbsp Chili Powder
- 1 ½ tsp Garlic Powder
- ½ tsp Salt
- ½ tsp Cumin
- ½ tsp Mexican Oregano
- 4 C Beef Broth Chicken, or Vegetable Broth
Instructions
- Heat oil in a small saucepan over medium, medium-high heat. Add the flour and stir gently for one minute. Stir in the remaining seasonings, then gradually add in the broth, stirring constantly to remove lumps. Reduce heat and simmer 15-20 minutes until thick.
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John says
The recipe is great. My wife & I loved it. Came out a little watery so we added cheese to thicken it up. That may have added even extra flavor. Thank you
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Abigail Reed says
I found this recipe about a year ago. We use it everytime we make enchiladas. Thanks so much for sharing!
AnnieV says
Delicious.
Angela says
My mom makes a similar sauce using bacon grease instead of oil and reduced sodium broth. She tops her cheese enchiladas with the bacon, making them amazing. The quality of chili powder is very important.
Kim says
Outstanding enchilada sauce! I had everything on hand and went strictly by the recipe.A local restaurant makes their Mexican food taste so much better using a beef sauce like this.So much better than a can! Thanks so much,Kim from Michigan.
Kelly says
Hi Karly,
This recipe sounds delicious! Thank you for posting. My husband loves spicey food. I was wondering if there was a way to make this recipe a little spicier? I really don’t want to mess with it too much because it sounds incredible the way it is.
Thank you,
Kelly
troxycat says
Just made this, and it is BOMB! Happened to have everything on hand, and it is mouthwateringly delicious!
Karly says
Oh yay! I am so so happy you love it!