Old El Paso enchilada sauce is a classic, flavorful base perfect for enchiladas, tacos, and Mexican-inspired dishes. While the original recipe calls for tomato sauce, using a substitute can add freshness and depth without sacrificing that familiar tangy richness. This recipe guides you through making a vibrant enchilada sauce using tomato paste and other pantry staples, ideal when tomato sauce isn’t on hand.
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder (mild or hot, based on preference)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon smoked paprika (optional, for smoky flavor)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 cups water
- 1/3 cup tomato paste (substitute for tomato sauce)
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon sugar (optional, balances acidity)
Instructions
- Heat the vegetable oil in a medium saucepan over medium heat until shimmering.
- Whisk in the flour to create a roux, stirring constantly for about 1-2 minutes. This cooks out the raw flour taste and helps thicken the sauce.
- Add the chili powder, cumin, garlic powder, onion powder, oregano, smoked paprika, salt, and black pepper. Stir continuously for 30 seconds to toast the spices and release their aromas.
- Gradually whisk in the water, ensuring the mixture is smooth and free of lumps.
- Stir in the tomato paste until fully combined. The tomato paste acts as a concentrated tomato flavor and thickening agent, making it a great substitute for tomato sauce.
- Add the vinegar and sugar, whisking to blend. This balances the sauce’s acidity and enhances the overall flavor profile.
- Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens and flavors meld.
- Taste and adjust seasoning if necessary, adding more salt, sugar, or chili powder based on your preference.
- Remove from heat and let cool slightly before using in your enchilada recipe or storing.
Tips
- Tomato Paste vs Tomato Sauce: Tomato paste is more concentrated and less watery than tomato sauce. To mimic the consistency of tomato sauce, you can thin the paste with a little extra water if needed.
- Adjusting Spice Levels: If you prefer a milder sauce, reduce the chili powder or use a mild variety. For more heat, add a pinch of cayenne pepper or hot smoked paprika.
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or microwave, stirring occasionally.
- Common Mistake: Avoid skipping the roux step; it’s essential for thickening and preventing a watery sauce.
Serving Suggestions
This enchilada sauce pairs beautifully with traditional corn or flour tortillas filled with shredded chicken, beef, beans, or cheese. Pour the sauce over rolled tortillas before baking, topping with shredded cheese and fresh cilantro. It also works well drizzled over rice bowls, tacos, or as a dipping sauce for tortilla chips. For a quick weeknight meal, combine it with cooked ground beef and black beans for a flavorful filling or sauce base.
Variations
You can customize this enchilada sauce to suit your taste or dietary preferences. For a smoky chipotle flavor, substitute 1 tablespoon of chili powder with chipotle chili powder. To make it vegan, use vegetable oil and ensure your chili powder blend contains no animal derivatives. Adding a tablespoon of cocoa powder can deepen the sauce’s richness, echoing traditional Mexican mole flavors. For a fresher, brighter sauce, stir in a tablespoon of fresh lime juice just before serving.
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 a freezer-safe container for up to 3 months. When reheating, thaw in the refrigerator overnight if frozen, then warm gently on the stove over low heat, stirring occasionally to prevent scorching. If the sauce thickens too much during storage, whisk in a splash of water to reach your desired consistency.
Frequently Asked Questions
Can I use canned tomato sauce instead of tomato paste?
Yes, but since tomato sauce is thinner and less concentrated than tomato paste, you’ll need to reduce the amount of water added to maintain the sauce’s thickness. Typically, use about 1 cup of tomato sauce and decrease water by 1 cup.
What if I don’t have chili powder?
You can make a simple substitute by mixing 1 teaspoon paprika, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, and a pinch of cayenne pepper. This blend won’t be identical but will provide a similar flavor profile.
Why is my sauce too thin or watery?
If the sauce is too thin, ensure you cooked the roux long enough to thicken properly. You can simmer the sauce longer, or add a bit more flour mixed with oil to thicken it. Avoid adding too much water initially.
Can I make this sauce ahead of time?
Absolutely. This enchilada sauce can be made 2-3 days in advance and stored in the refrigerator. Flavors often improve after resting. Just reheat gently before use.
How spicy is this sauce?
The heat level depends on the chili powder used. Mild chili powder results in a gentle warmth, while hot chili powder or added cayenne can make it quite spicy. Adjust to your taste.
Is this sauce gluten-free?
The recipe as written uses all-purpose flour for the roux, which contains gluten. To make it gluten-free, substitute with cornstarch or a gluten-free flour blend, adjusting quantities to achieve the right thickness.
By using tomato paste instead of tomato sauce, this Old El Paso-style enchilada sauce recipe delivers a rich, thick, and flavorful sauce perfect for authentic Mexican dishes. With a few pantry staples and simple steps, it’s easy to customize and always satisfying.
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