Whether you are beginning from scratch or following a reliable recipe from your favorite cookbook, making an outstanding homemade enchilada sauce for birria tacos requires skill. Using the correct mix of ingredients and techniques will let you create a sauce worthy of those served at top Mexican restaurants.
Like America’s Test Kitchen, I have spent many hours honing recipes, looking for the ideal balance. Made with flour and oil, a smooth roux is a great consistent thickener that gives the sauce a rich texture.
If you want a gluten-free substitute, using a gluten-free flour mix would also help get to the desired consistency equally effectively. Over time, I created my handmade recipe into something unique; it really shines in my kitchen. Store-bought sauces provide convenience but cannot match the rich tastes of homemade sauces.
Why Love This Recipe?
Four compelling arguments will help you to love this recipe:
The sauce tastes strongly like authentic Mexican cuisine. Along with umami-packed tomato paste, it’s created from a mix of dry spices sautéed in oil to increase their richness.
Unlike store-bought enchilada sauces, this homemade one is free of MSG and other processed ingredients.
It can be skipped for someone who would not have cinnamon in savory foods; nonetheless, a little bit gives lovely warmth and depth.
Last but not the least is white vinegar.
Storage tips:
You can keep leftover enchilada sauce in the fridge for up to five days. Alternatively, it can be frozen for three months. Make sure to let it cool down to room temperature before pouring it into a wide-mouth mason jar—remember to leave some space at the top for expansion (don’t seal the lid tightly until it’s completely frozen)—or use a freezer bag, ensuring you remove any excess air before sealing.
To make it gluten-free, substitute a gluten-free all-purpose flour blend; I found that Bob’s Red Mill worked wonderfully. If you want to eliminate tomatoes, skip the tomato paste and consider increasing the spices slightly.
This homemade enchilada sauce will be delicious even if it tastes different from store-bought. You are free to change other spices to suit your taste, but keep the chili powder, cumin, and garlic powder as important ingredients.
Don’t forget to share you experience. Did you make this recipe? How was it? Your feedbacks means a lot!
Homemade Enchilada Sauce
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 4 tablespoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 2 cups chicken broth or vegetable broth for a vegetarian option
- 1 teaspoon white vinegar
- ¼ teaspoon sugar
Instructions
Heat the Oil:
- Begin by heating the vegetable oil in a medium saucepan over medium-high heat.
Make the Roux:
- Once the oil is hot, add the flour and stir continuously for about 1 minute until the mixture turns a golden brown. This will form a roux, which will thicken your sauce.
Add Spices:
- Mix in the chili powder, garlic powder, salt, ground cumin, and dried oregano. Stir well to combine all the spices with the roux.
Add Broth:
- Gradually pour in the chicken broth, whisking continuously to avoid lumps.
Simmer:
- Cut the heat down to medium-low and let the sauce boil. Stir occasionally, and cook for about 15 minutes until it thickens.
Final Touches:
- Stir in the white vinegar and sugar. Mix well and let it cook for another 2-3 minutes..
Adjust Seasoning:
- If you think the flavor needs to be changed, do so. You can choose to add more chili powder or salt.
Cool and Store:
- Once done, remove the saucepan from heat. Let the sauce cool before using it in your favorite enchilada recipe. Any extra sauce can be kept in the fridge for up to a week in a jar that won’t let air in.
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #tacorecipehub or #trh
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