Description
This easy homemade enchilada sauce recipe is made from simple pantry ingredients that are quickly whisked together on the stovetop. Together they make a flavorful and authentic enchilada sauce that will immediately shine in any Mexican dish. Once you learn how to make enchilada sauce from scratch you will never want to go back to bottled or canned. This recipe is vegan, gluten-free, grain-free and doesn't contain any refined sugars or artificial ingredients.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 1/2 tablespoons arrowroot powder (also known as arrowroot flour)
- 2 large garlic cloves, pressed
- 2 tablespoons of my 5-minute homemade taco seasoning
- 1/2 teaspoon fine salt
- tiny pinch of cinnamon (optional)
- 2 tablespoons double concentrated tomato paste
- 2 cups low-sodium vegetable broth
- 1 teaspoon white distilled vinegar
- more chili powder to taste (depending on how spicy you like your enchilada sauce)
Instructions
- Heat oil in a saucepan. Whisk in the arrowroot powder until combined, and cook for one minute.
- Add the pressed garlic and seasonings (taco seasoning, salt and cinnamon) and cook for one more minute to allow the spices to toast.
- Add in the tomato paste and then gradually whisk in the broth until the clumps have dissolved and the sauce is smooth.
- Bring the sauce to a boil, then reduce the heat and simmer uncovered until the sauce reaches your desired consistency. I like my sauce really thick so I allow it to simmer for about 10 minutes.
- Remove from burner and add vinegar. Stir well using a whisk or wooden spoon.
- Taste and add more chili powder if you want it spicier. I usually add 1/2 teaspoon. Enjoy!
Notes
*Use less chili powder if you don't want the enchilada sauce to be too spicy. Conversely, use more if you like a spicier sauce. Some brands of chili powder (especially international brands) are spicier than others so it will greatly depend on which brand you are using.
Storage and Freezing Tips: You may want to make a double batch and freeze half of it for later. Store leftover enchilada sauce in the refrigerator for 3-4 days. Be sure to let the sauce completely cool to room temperature before transferring to a storage jar. You can also freeze it for up to 3 months. Leave room at the top of the jar for expansion while it freezes. Once the sauce is fully frozen you can screw the lid tightly on the jar.
If you love this recipe, be sure to try it on my One-Pan Vegan Sweet Potato Black Bean Enchiladas.
- Prep Time: 2
- Cook Time: 10
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
