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.
Share your photo and tag @asimplepantry or #asimplepantry!
ELIZABETH W. says
This was delicious. Thanks for sharing. I did improvise a bit as I ran out of chili powder and used 2 tablespoons of cocoa chili blend with about 2 tablespoons of maple syrup as I like a touch of sweetness. I dumped my roasted pork in half the sauce to marry and served over rice. So good! And I have sauce left over for another dish.
Kena says
I found this as a replacement for my lost ‘no tomato’ recipie. I read lots of comments from people saying the planned to try it but not many that had. Sooooooo I’m back to say I tried this recipie today. I’m happy with it. It did take me a little longer to thicken the sauce. Next time I will add equal amounts oil and flour to see if that thickens it quicker so I won’t loose so much liquid with the reduction.
Flavor wise it was spot on. I needed a teeny bit more salt but other than that, the remaining ingredients play together in perfect harmony.
Thank you for sharing this with us!
Diane says
Sooooo good! Reminds me of the enchilada gravy my Mom used to make. Didn’t have canola oil, used lard instead. Your recipe is authentic, no use of tomatoes, only spices! Thank you for this great recipe.
Virginia Higgins says
My mother-in -law cooked in Mexican restaurants for many years in AZ and NM. She said never add tomato products as it ruined the taste of the chili in your sauce. I never use tomato products paste or sauce.
Lin says
My ex what Hispanic and his dad taught me how to make enchiladas from scratch. I always thought the sauce was missing something, I think it was the broth. I’m printing this out so I can try it. All the other sauces I saw had tomatoes in it but that just didn’t seem right. Thanks for sharing!
Stephanie Burbank says
I would love to know what kind of chili powder you used. Every recipe says chili powder but no one seems to list what type/quality. I have used countless types of chili powder and I’m not coming up with a great flavor to this sauce. Can you tell me what type of powder you used since everyone agrees that the powder makes the sauce. Thank you!
Karly says
Hi Stephanie!
I use Wild Oats Marketplace Organic Chili Powder. I am not sure what stores carry it beyond HEB, which is my local grocer. I have used Spice Island brand in the past with equal success!
Elizabeth says
This recipe looks very good…very easy, too! Thanks for posting! Maybe this is a silly question, but doesn’t Enchilada Sauce usually have Tomatoes as an ingredient?
Karly says
Hi Elizabeth!
Tomatoes in enchilada sauce is more of an American-ized version! Traditional, authentic enchilada sauce has none. It blew my mind when I first discovered that!
Elizabeth says
Thanks so much, Karly! I’m very impressed with how quickly you responded! I never knew that about Enchilada Sauce =) I’ll definitely be making this soon…thanks again!
Taylor @ Pink Heels Pink Truck says
My hubs is a Mexican food eating fiend…totally trying this out! Thanks for sharing!! 🙂
Emily says
Girl, I wish I lived next door to you. Every recipe has me drooling!
kristine says
We are always on the search for yummy alternatives to store packaged sauces. Hope mine turns out as good as yours looks!
Melissa @ This Girl's Life Blog says
Oh yum.. this looks super delicious..
Ange says
I NEED this in my life!
Laura MyNewestAddiction says
oh my! this looks relish!
ashley says
Yummm! My husband would love this 🙂
Emmy says
I really want some enchiladas now! Might just have to make this for dinner tonight.
Jennifer says
This looks SOOOOOO amazing! I’m definitely going to be whipping up a batch for dinner in the not too distant future!
Paige says
I want it. Cook it for me 🙂
Chelsea says
Must try. I’ve been wanting to try my hand at making enchiladas on my own, so I’ll definitely use this when I do!
Jillian @Hi! It's Jilly says
Wow! So easy! I’ll have to keep this recipe in mind. Pinning! 🙂
Laura says
this looks so good! Definitely saving this for later!
ashley says
We have a favorite enchilada recipe and this sauce would probably make it so much more delicious! Pinning for later 🙂
amber.m says
Holy crap! So going to try this!
Jamie Rippy (@MamaMommyMom) says
That sauce looks divine!
Kendra says
This looks so easy to just make myself instead of having to buy it! Thanks for the recipe.
kendall says
Oh that looks good! I’m hungry for some enchiladas now!!
Deb www.debcb.com says
Totally going to make this. Thanks for sharing!