Enchilada sauce is a rich, flavorful red sauce essential for classic enchiladas, providing the perfect balance of smoky, spicy, and savory notes. This recipe skips cornstarch and uses natural thickening methods, making it ideal for those avoiding corn-based thickeners or seeking a more traditional texture.
Ingredients
- 2 tablespoons vegetable oil (or olive oil)
- 2 tablespoons chili powder (preferably ancho or a mild blend)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano (Mexican oregano if available)
- 1/4 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 2 cups low-sodium vegetable broth or chicken broth
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon onion powder
- Optional: pinch of cayenne pepper for heat
Instructions
- Heat the oil in a medium saucepan over medium heat until shimmering but not smoking.
- Add the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, black pepper, and onion powder. Stir constantly for about 30 seconds to 1 minute to toast the spices gently—this step enhances their flavor but be careful not to burn them.
- Stir in the tomato paste, mixing thoroughly with the spices and oil. Cook for another 1-2 minutes, stirring frequently, until the tomato paste darkens slightly and deepens in flavor.
- Slowly pour in the broth while whisking continuously to avoid lumps, bringing the mixture to a simmer.
- Reduce the heat to low and let the sauce simmer gently uncovered for 15-20 minutes, stirring occasionally. This simmering allows the sauce to reduce and thicken naturally without the need for cornstarch.
- After the sauce has thickened to your desired consistency (it should coat the back of a spoon), remove from heat and stir in the vinegar. Taste and adjust seasoning with more salt or chili powder if desired.
- Allow the sauce to cool slightly before using it on enchiladas or storing it.
Tips
- Substitution for broth: Water can be used if you don’t have broth, but the sauce will be less rich. Adding a splash of soy sauce or a pinch of bouillon can boost flavor if using water.
- Thickening without cornstarch: Simmering the sauce uncovered reduces liquid and thickens naturally. Alternatively, blending in a small cooked potato or a spoonful of masa harina (corn flour) can thicken the sauce without cornstarch.
- Spice level: Adjust chili powder and cayenne pepper to your heat preference. Using smoked paprika adds warmth without heat.
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in portions for up to 3 months.
Serving Suggestions
This enchilada sauce is perfect for smothering baked enchiladas filled with chicken, beef, cheese, or beans. It also works well as a base for chilaquiles, dipping sauce for tortilla chips, or poured over roasted vegetables for a flavorful twist. Pair your enchiladas with Mexican rice and refried beans for a complete meal.
Variations
- Spicy Chipotle Enchilada Sauce: Add 1-2 finely chopped chipotle peppers in adobo sauce during step 3 for a smoky, spicy kick.
- Green Enchilada Sauce Alternative: Use tomatillos, green chilies, cilantro, and lime juice instead of tomato paste and chili powder for a vibrant green sauce.
- Vegan Version: Use vegetable broth and ensure the oil is plant-based. This recipe is naturally vegan-friendly otherwise.
- Thicker Sauce: Stir in 1 tablespoon masa harina during simmering to thicken further without cornstarch.
Storage and Reheating
Store your enchilada sauce in an airtight container in the refrigerator for up to 5 days. For longer preservation, freeze in freezer-safe containers or zip-top bags in 1-cup portions for up to 3 months. To reheat, warm gently over low heat on the stove, stirring occasionally. Avoid boiling after reheating to maintain flavor and texture. If the sauce thickens too much after refrigeration or freezing, stir in a splash of broth or water to loosen it before reheating.
Frequently Asked Questions
Can I make enchilada sauce without tomato paste?
Tomato paste adds depth and richness to enchilada sauce, but if you don’t have it, you can substitute with tomato sauce or pureed canned tomatoes. The sauce will be thinner and less concentrated, so reduce the broth slightly and simmer longer to thicken.
Why avoid cornstarch in enchilada sauce?
Some people avoid cornstarch due to dietary restrictions like corn allergies or preferences for traditional thickening methods. Cornstarch can also sometimes give a slightly gelatinous texture. This recipe uses reduction and natural thickening for a more authentic, smooth sauce.
How do I adjust the heat level?
Control the spice by choosing your chili powder carefully and omitting or adding cayenne pepper. For milder sauce, use mild chili powders like ancho. For more heat, add chipotle or cayenne gradually, tasting as you go.
Can I prepare this sauce ahead of time?
Yes, enchilada sauce tastes even better after sitting for a few hours or overnight as the flavors meld. Prepare it a day ahead, cool completely, and refrigerate. Reheat gently before using.
What if my sauce is too thin?
Simmer it longer uncovered to reduce excess liquid and thicken naturally. Alternatively, whisk in a small amount of masa harina or blend in a cooked potato to thicken without cornstarch.
Is this sauce gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free broth and spices. Always check labels on packaged ingredients to ensure no hidden gluten.
With this enchilada sauce recipe without cornstarch, you can enjoy a deliciously thick and flavorful sauce that complements your favorite enchiladas while keeping the ingredients simple and authentic. Experiment with spice levels and variations to make it your own!
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