Enchilada sauce is the heart of any great enchilada dish, providing rich, smoky, and mildly spicy flavor that ties all the ingredients together. This recipe recreates the classic Old El Paso enchilada sauce but elevates it with fresh chilies for a vibrant, homemade touch that’s fresher and more customizable than store-bought cans.
Ingredients
- 3 fresh dried ancho chilies or 2 fresh poblano peppers (seeded and chopped)
- 2 fresh guajillo chilies (seeded and chopped)
- 2 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 2 cups chicken or vegetable broth (preferably low sodium)
- 1 small white onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano (preferably Mexican oregano)
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, adjust for heat preference)
- 1 teaspoon tomato paste
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon salt, or to taste
- 1 teaspoon sugar (optional, balances acidity)
Instructions
- Prepare the chilies: If using dried ancho chilies, remove stems and seeds, then soak them in hot water for 15-20 minutes until softened. If using fresh poblano and guajillo peppers, roast them over an open flame or under a broiler until the skin chars and blisters, then place in a covered bowl to steam for 10 minutes. Peel off the charred skin and remove seeds.
- Sauté aromatics: In a medium saucepan, heat vegetable oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Make the roux: Sprinkle the flour over the onions and garlic, stirring constantly to form a paste. Cook for 2-3 minutes to remove the raw flour taste, stirring frequently to prevent burning.
- Blend the chilies: In a blender, combine the softened or roasted chilies with 1 cup of the broth, tomato paste, cumin, smoked paprika, oregano, coriander, cayenne pepper (if using), vinegar, salt, and sugar. Blend until very smooth.
- Combine and simmer: Slowly pour the chili puree into the saucepan with the roux, whisking constantly to combine. Add the remaining 1 cup of broth gradually, stirring until smooth.
- Cook the sauce: Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until it thickens to a pourable but hearty consistency. Taste and adjust salt, acidity, or heat as needed.
- Strain (optional): For an ultra-smooth sauce, strain the mixture through a fine mesh sieve to remove any remaining skins or bits.
- Use immediately or store: Use the sauce right away in your enchilada recipe, or let it cool and store as directed below.
Tips
- Substitution for chilies: If ancho or guajillo chilies are unavailable, substitute with pasilla or New Mexico dried chilies for a similar flavor profile. Fresh poblano peppers add a nice mild heat but omit the smoky depth of dried chilies.
- Adjusting heat: Control the spice level by removing seeds and membranes from the chilies, or by omitting cayenne pepper entirely. For more heat, add a small amount of chipotle in adobo or fresh jalapeño.
- Storage advice: Store leftover sauce in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.
- Common mistake: Avoid adding too much flour at once or cooking the roux too long, as it can cause a pasty texture or bitterness. Stir continuously and add broth slowly to ensure smoothness.
Serving Suggestions
This enchilada sauce is perfect for classic rolled enchiladas filled with shredded chicken, cheese, or beans. Pour generously over the assembled enchiladas before baking to infuse them with flavor and moisture. It also works well as a dipping sauce for tortilla chips, a base for Mexican casseroles, or drizzled over grilled meats and roasted vegetables for a smoky kick.
Variations
You can tailor this sauce to your taste or dietary needs by making a few adjustments. For a vegan or vegetarian version, use vegetable broth instead of chicken broth. For a smoky chipotle twist, add one chipotle pepper in adobo during blending. To make it milder and creamier, stir in a bit of sour cream or Mexican crema after cooking. For a thicker sauce suitable for dipping, reduce the broth slightly or increase the flour by 1 tablespoon.
Storage and Reheating
Store cooled enchilada sauce in a sealed container in the refrigerator for up to 5 days. To freeze, pour the sauce into a freezer-safe container or heavy-duty zip-top bag, leaving some space for expansion; it will keep well for up to 3 months. When ready to use, thaw overnight in the refrigerator. Reheat gently on the stovetop over low to medium heat, stirring occasionally until warmed through. Avoid boiling to preserve flavor and texture. If the sauce thickens too much upon cooling or freezing, whisk in a splash of broth or water to reach the desired consistency.
Frequently Asked Questions
Can I use canned chilies instead of fresh or dried?
While canned chilies like chipotle or green chilies can be used in a pinch, they often have added preservatives and a different texture that may alter the flavor and consistency of the sauce. Fresh or dried chilies provide a more authentic, robust flavor closer to the Old El Paso original.
How spicy is this sauce compared to store-bought versions?
This homemade version allows you to control the heat level by selecting the types and amounts of chilies used. Generally, it’s mild to medium spicy, similar to classic enchilada sauces, but you can increase or reduce heat by adjusting cayenne or adding hotter peppers.
Why do I need to make a roux with flour and oil?
The roux acts as a thickening agent, giving the sauce a smooth, velvety texture and helping it cling to the enchiladas. It also balances the acidity and prevents the sauce from being too thin or watery after adding broth.
Can I prepare this sauce in advance?
Yes, this sauce can be made up to 3 days ahead and stored in the refrigerator. Flavors often deepen with time. Just reheat gently before using. For longer storage, freezing is recommended.
Is it necessary to strain the sauce?
Straining is optional but recommended if you prefer a very smooth sauce without any chili skin or seed bits. If you don’t mind a bit of texture, you can skip this step to save time.
What if my sauce is too thick or too thin?
If the sauce is too thick, whisk in a little more broth or water until you reach the desired consistency. If too thin, continue simmering gently to reduce and thicken, or stir in a small amount of flour slurry (1 teaspoon flour mixed with 1 tablespoon water) and cook for a few more minutes.
This fresh chili enchilada sauce recipe brings the bold flavors of Old El Paso’s classic sauce to your kitchen with a homemade freshness and control over ingredients. Experiment with different chilies and spice levels to make it your own signature enchilada topping.
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