Ingredients
- 3 tbsp extra virgin olive oil
- 1 tbsp flour
- 1/4 cup chili powder
- 2 tbsp tomato paste
- 2 tsp dried oregano
- 1 tsp cumin
- 1 tsp salt
- A pinch of cayenne pepper (adjust to taste)
Nutritional Information per Serving (1/4 cup):
- Calories: 384.8
- Total Fat: 23.7g
- Saturated Fat: 3.4g
- Cholesterol: 0mg
- Sodium: 1622.3mg
- Total Carbohydrates: 44.3g
- Dietary Fiber: 13.1g
- Sugars: 22.1g
- Protein: 10.2g
Instructions
- In a saucepan, heat the extra virgin olive oil over medium heat.
- Add flour to the oil and stir continuously until smooth, about 1 minute.
- Mix in the chili powder thoroughly, ensuring it combines well with the oil and flour mixture.
- Quickly add the tomato paste, dried oregano, cumin, salt, and cayenne pepper (if using).
- Stir everything together until well blended and smooth.
- Bring the mixture to a gentle boil, then reduce the heat to low.
- Simmer the sauce uncovered for 15-20 minutes, stirring occasionally, until it thickens to your desired consistency.
- Remove from heat and use immediately in your favorite enchilada recipe or store in a sealed container in the refrigerator for up to one week.
This homemade enchilada sauce recipe is a delicious alternative to canned sauces, boasting a robust flavor profile with a perfect balance of spices. It’s quick and easy to prepare, making it ideal for any Mexican-inspired dish where enchilada sauce is a key ingredient. Adjust the spice level to suit your taste preferences, and enjoy the freshness and authenticity of homemade sauce in your cooking!