Old El Paso enchilada sauce is a classic Mexican-inspired sauce that perfectly balances smoky, tangy, and mildly spicy flavors, making it a versatile base for enchiladas and other Tex-Mex dishes. Adding extra spice to this recipe elevates the heat and depth, satisfying those who crave bolder, more intense flavors while preserving that signature richness.
Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 4 tablespoons chili powder (preferably ancho or New Mexico chili powder)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (adjust for desired heat)
- 1 teaspoon dried oregano (Mexican oregano if possible)
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon ground black pepper
- 2 cups low-sodium chicken broth or vegetable broth
- 1 (8-ounce) can tomato sauce
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon sugar (optional, balances acidity)
- 1 fresh jalapeño, finely chopped (optional, for extra fresh heat)
Instructions
- In a medium saucepan, heat the vegetable oil over medium heat until shimmering but not smoking.
- Whisk in the flour and cook, stirring constantly, for about 1 to 2 minutes until the mixture turns a light golden color. This roux base thickens the sauce and removes the raw flour taste.
- Reduce the heat to low and add the chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, oregano, salt, and black pepper. Stir continuously for about 30 seconds to toast the spices and release their flavors—be careful not to burn them.
- Slowly pour in the chicken or vegetable broth while whisking vigorously to prevent lumps. Continue whisking until the mixture is smooth.
- Add the tomato sauce, vinegar, and sugar, stirring well to combine all ingredients.
- Increase the heat to medium and bring the sauce to a gentle simmer. Reduce heat to low and let it cook uncovered for 10 to 15 minutes, stirring occasionally until it thickens slightly.
- If using fresh jalapeño, stir it in during the last 5 minutes of simmering to infuse fresh heat without overpowering the sauce.
- Taste the sauce and adjust seasoning, adding more salt or cayenne pepper for extra heat if desired.
- Remove from heat and let the sauce cool slightly before using it in your enchilada recipe or storing it.
Tips
- Substitutions: For gluten-free cooking, substitute the all-purpose flour with cornstarch or a gluten-free flour blend, but add it gradually to avoid lumps.
- Adjusting Heat: To increase spiciness, add more cayenne pepper or diced chipotle peppers in adobo sauce for smoky heat. For milder versions, reduce cayenne and omit fresh jalapeño.
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently to avoid burning.
- Common Mistakes: Avoid rushing the roux step; undercooked flour can cause a raw taste. Also, don’t skip toasting the spices as it deeply enhances the flavor profile.
Serving Suggestions
This extra spicy Old El Paso enchilada sauce is perfect for smothering baked chicken, beef, or cheese enchiladas. It also works wonderfully as a dipping sauce for tortilla chips, drizzled over Mexican rice, or spooned atop grilled vegetables for added zest. For a quick meal, pour the sauce over scrambled eggs or use it as a base for a spicy chili con carne.
Variations
For a smoky twist, replace half the chili powder with chipotle chili powder or add a teaspoon of liquid smoke. To make a green enchilada sauce variation, swap tomato sauce with roasted tomatillos and green chilies, adjusting spices accordingly. For a richer sauce, stir in a tablespoon of butter or a splash of heavy cream at the end of cooking. Vegetarians can use vegetable broth and add roasted poblano peppers for depth.
Storage and Reheating
Store the enchilada sauce in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in portioned containers or freezer bags for up to 3 months. When reheating, thaw overnight in the fridge if frozen, then warm gently on the stovetop over low heat, stirring occasionally to prevent scorching. If the sauce thickens too much upon cooling or reheating, thin it with a splash of broth or water to reach desired consistency.
Frequently Asked Questions
Can I make this enchilada sauce vegan?
Yes, simply use vegetable broth instead of chicken broth and ensure that no animal-based ingredients are added during serving. The recipe itself contains no dairy or meat products.
How spicy is this sauce compared to the original Old El Paso?
This version is noticeably spicier due to the added cayenne pepper and optional fresh jalapeño. The heat level can be adjusted to taste by modifying those ingredients.
Can I prepare this sauce ahead of time?
Absolutely. The sauce can be made a day or two in advance and refrigerated. It often tastes better after the flavors have had time to meld.
What if my sauce is too thick or too thin?
If the sauce is too thick, thin it with a little broth or water until you reach the desired consistency. If too thin, simmer it a bit longer to reduce and thicken.
Is it necessary to use all the spices listed?
While each spice contributes to the classic flavor, you can adjust based on availability or preference. However, omitting key spices like chili powder or cumin will significantly change the sauce’s taste.
Can I use fresh chili peppers instead of chili powder?
Yes, but fresh peppers vary in heat and flavor. If substituting, start with a small amount, finely chopped, and adjust gradually. You may also want to reduce or omit cayenne powder to balance the heat.
How do I prevent lumps when adding broth?
Whisk continuously while slowly pouring in the broth to ensure the roux blends smoothly. Using a whisk rather than a spoon helps break up any clumps.
With this extra spicy Old El Paso enchilada sauce recipe, you can bring authentic bold flavors to your kitchen and customize the heat to suit your palate. Whether for a casual family dinner or entertaining guests, this sauce elevates any enchilada dish with rich, smoky, and fiery notes.
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