Mexican dishes and the Tex-Mex cuisine from the US found their way to Germany several years ago, but it is still sometimes difficult to get the right ingredients for various recipes. In the US, for example, you can get everything your heart desires. Pre-made Enchilada Sauce is something you can get in countless versions in supermarkets – ready for you to use in your favorite enchilada recipe.
To be honest, I prefer making my own sauces and stuff like that, but having the option – just in case you need it one day when in a hurry – is something I like a lot. Well… if you want to make awesome enchiladas and can’t find ready-made sauce in the stores, here’s a recipe to help you easily: Homemade Enchilada Sauce. Only the best, of course!
Passionate cooks who like Mexican cuisine (that’s where enchiladas originally come from) will probably never use pre-made sauces. In fact, you don’t have to. Making your own enchilada sauce is quite easy. The ingredients you need can often be found in your cabinets and you can prepare larger quantities and freeze them, for example. Provided you have a freezer in your kitchen.
This recipe here is not a recipe that has been passed down in my family for decades. My mom never made something Mexican or Tex-Mex besides Chili con Carne. I got the recipe several years ago from a cookbook and made the sauce over and over again. Over time I made some changes here and there but not that much. Well… the results of my changes can be found here now. This means it can be passed on in the family from now on… maybe our French Bulldog wants to make enchiladas someday (we don’t have kids).
Anyway. If you need a good enchilada recipe for the sauce, you can check out my delicious Chicken Enchiladas. Made drenched in enchilada sauce and buried under a lot of cheese. The perfect combination for enchiladas.
INGREDIENTS / ZUTATEN
(1 glass jar)
2 tbsp. avocado oil*
2 tbsp. all-purpose flour*
1 1/2 tbsp. chili powder*
1 tsp. garlic powder*
1 tsp. onion powder*
1 tsp. paprika powder (hot)*
1/2 tsp. ground cumin*
1/2 tsp. dried oregano*
1 tbsp. tomato paste*
2 cups (480ml) vegetable stock
salt, pepper
(1 Glas)
2 EL Avocadoöl*
2 EL Mehl (Type 405)*
1 1/2 EL Chilipulver*
1 TL Knoblauchpulver*
1 TL Zwiebelpulver*
1 TL Paprikapulver (scharf)*
1/2 TL Kreuzkümmel (Cumin)*, gemahlen
1/2 TL Oregano*
1 EL Tomatenmark*
480ml Gemüsebrühe
Salz, Pfeffer
DIRECTIONS / ZUBEREITUNG
1. Add the oil to a small saucepan and heat over medium-high heat. Add the flour and cook for a minute or so, whisking constantly. Next, add the chili powder, garlic powder, onion powder, paprika powder, ground cumin, and dried oregano and stir in – let cook another minute. Add the tomato paste and stir it in. Gradually add the vegetable stock and stir until there are no more lumps of the flour.
2. Reduce the heat and let the sauce simmer for about 10-15 minutes until the sauce has thickened nicely – stir from time to time so nothing burns. Season with some more salt and pepper if you like. You can use the sauce right away or store it in the fridge for 2 days.
1. Das Öl in einen kleinen Topf geben und erhitzen. Das Mehl dazugeben und etwa eine Minute lang unter ständigem Rühren anschwitzen lassen. Chilipulver, Knoblauchpulver, Zwiebelpulver, Paprikapulver, Kreuzkümmel und Oregano dazugeben und unterrühren – eine weitere Minute mit anschwitzen lassen. Das Tomatenmark zugeben und unterrühren. Nach und nach die Gemüsebrühe zugeben und alles gut verrühren, bis keine Mehlklumpen mehr zu sehen sind.
2. Die Hitzezufuhr reduzieren und die Soße etwa 10-15 Minuten köcheln lassen – die Soße sollte dabei etwas eindicken. Immer wieder mal rühren, damit nichts anbrennt. Nach Belieben noch mit Salz und Pfeffer abschmecken. Die Soße kann dann sofort verwendet werden oder man kann sie auch bis zu 2 Tage im Kühlschrank aufbewahren.
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Here is a version of the recipe you can print easily.
Print
Easy Homemade Enchilada Sauce
- Prep Time: 00:05
- Cook Time: 00:15
- Total Time: 00:20
- Yield: 1 1x
- Category: Homemade Stuff
- Method: -
- Cuisine: Mexico
Description
Homemade is always better, right?! This easy Enchilada Sauce beats every storebought product. Easy to make and the perfect base for delicious Enchiladas!
Ingredients
2 tbsp. avocado oil*
2 tbsp. all-purpose flour*
1 1/2 tbsp. chili powder*
1 tsp. garlic powder*
1 tsp. onion powder*
1 tsp. paprika powder (hot)*
1/2 tsp. ground cumin*
1/2 tsp. dried oregano*
1 tbsp. tomato paste*
2 cups (480ml) vegetable stock
salt, pepper
Instructions
1. Add the oil to a small saucepan and heat over medium-high heat. Add the flour and cook for a minute or so, whisking constantly. Next, add the chili powder, garlic powder, onion powder, paprika powder, ground cumin, and dried oregano and stir in – let cook another minute. Add the tomato paste and stir it in. Gradually add the vegetable stock and stir until there are no more lumps of the flour.
2. Reduce the heat and let the sauce simmer for about 10-15 minutes until the sauce has thickened nicely – stir from time to time so nothing burns. Season with some more salt and pepper if you like. You can use the sauce right away or store it in the fridge for 2 days.
Notes
Enjoy cooking!
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Great recipe and easy to follow.