Description
This homemade enchilada sauce recipe is a vibrant, flavorful sauce made from tomato paste, diced tomatoes, and a blend of spices simmered to perfection. It’s perfect for smothering enchiladas, tacos, or serving as a delicious dipping sauce. The sauce balances smoky, spicy, and tangy flavors and is easy to prepare in just 20 minutes.
Ingredients
Scale
For the Enchilada Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 1 (14.5 oz) can diced tomatoes, drained
- 2 cups chicken or vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper, to taste
- ½ tsp red pepper flakes (optional, for heat)
- 1 tbsp fresh lime juice (optional, for added freshness)
Instructions
- Sauté Aromatics: In a medium saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for 3 to 4 minutes until they become soft and fragrant, which develops the base flavor of the sauce.
- Add Tomatoes and Broth: Mix in the tomato paste, drained diced tomatoes, and chicken or vegetable broth. Stir well to combine all ingredients thoroughly.
- Season the Sauce: Add chili powder, cumin, smoked paprika, oregano, sugar (if using), salt, and pepper to the saucepan. For a touch of heat, add red pepper flakes if desired. Stir to evenly distribute the spices throughout the sauce.
- Simmer: Bring the sauce to a gentle simmer, then lower the heat to keep it at a slow simmer. Let it cook for 10 to 15 minutes, stirring occasionally, to allow the sauce to thicken and for the flavors to meld together beautifully.
- Adjust Flavor: Taste the sauce and adjust the seasoning as needed by adding more salt, pepper, or fresh lime juice to brighten the flavor and balance acidity.
- Serve or Store: Remove the sauce from heat and use it immediately to enhance enchiladas, tacos, or as a dipping sauce. Alternatively, store the sauce in an airtight container in the refrigerator for up to one week for convenience.
Notes
- For a vegetarian or vegan version, use vegetable broth instead of chicken broth.
- The sugar is optional and can be omitted or replaced with honey or maple syrup if you prefer a natural sweetener to balance acidity.
- Adjust red pepper flakes according to your preferred spice level.
- This sauce can be made ahead and refrigerated, making it convenient for meal prep.
- If the sauce is too thick, thin with a little more broth or water to reach desired consistency.
