Speedy Gonzales Enchilada Sauce Restaurant Flavor Home Cook Ease
Table of Contents
Recipe Introduction
Quick Hook
Fancy restaurant quality enchiladas tonight? Honestly, forget the jarred stuff! This easy enchilada sauce recipe is tastier and quicker than a trip to Tesco.
It has a rich, smoky flavour with a little bit of heat.
Brief Overview
This homemade enchilada sauce recipe is inspired by authentic Southwestern flavours. It is ready in just 25 minutes ! It is easy and yields about 4 cups.
That is enough for around 10-12 delicious enchiladas.
Main Benefits
This sauce is packed with flavour, and made with pantry staples! So grab your saucepan and let's get cooking. The best part? It is much lower in sodium and additives than store-bought versions.
Make it for a cosy family dinner. It is also perfect for a potluck or any Mexican themed fiesta. What makes it special? The homemade red enchilada sauce easy and bursting with real flavour.
It is not only about convenience; making your own sauce means you control what goes in it. You know? No weird preservatives or unnecessary ingredients.
Plus, it tastes AMAZING. I remember the first time I made this. Oh my gosh! I was blown away by how much better it was than anything I had bought before.
You will soon be making the best enchilada sauce that elevates your meals. You can taste the difference. Trust me on this. Let's see what we need, shall we?
Ingredients & Equipment: Your Speedy Gonzales Easy Enchilada Sauce Toolkit
So, you wanna ditch the jarred stuff and whip up some seriously tasty homemade enchiladas sauce ? Good on ya! The secret to best enchilada sauce isn't some fancy chef skill, it's having the right ingredients and bits and bobs handy.
Let's gather our troops, shall we?
Main Ingredients
Here's the list to get you started. I promise it's mostly stuff you already have. The measurements are proper so you can make a quick enchilada sauce from scratch .
- 2 tablespoons vegetable oil ( 30ml )
- 2 tablespoons all-purpose flour ( 25g )
- 3 tablespoons chili powder ( 25g )
- 1 teaspoon ground cumin ( 5g )
- 1/2 teaspoon garlic powder ( 2.5g )
- 1/4 teaspoon dried oregano ( 1.25g )
- 1/4 teaspoon salt ( 1.25g )
- 1/8 teaspoon ground cayenne pepper (optional) ( 0.625g )
- 2 cups chicken broth ( 475ml )
- 1 (8 ounce) can tomato sauce ( 225g )
- 1 tablespoon apple cider vinegar ( 15ml )
For the chili powder, go for a good quality one. It’s the heart of Homemade Red Enchilada Sauce Easy . If it smells amazing out of the jar, it'll taste even better in the easy red sauce for enchiladas .
I once used some dodgy chili powder and my enchiladas tasted like feet. Lesson learned!
Seasoning Notes
Let's talk flavour. The combo of chili powder, cumin, garlic powder, and oregano is magic. It’s the base for a Spicy Enchilada Sauce Recipe that’ll make you say 'Olé!'.
Don't be shy with the cayenne if you like a kick. You can sub smoked paprika for a smoky vibe, too.
If you're missing an ingredient, don't stress! A pinch of this and a dash of that can get you pretty close.
This really is the how to make enchiladas sauce that keeps on giving!
Equipment Needed
Keep it simple, yeah? You don't need a fancy kitchen to nail this homemade enchilada sauce recipe .
- Medium saucepan
- Whisk
- Measuring spoons and cups
- Wooden spoon or spatula
No whisk? A fork will do in a pinch. No fancy saucepan? Any old pan will work. This 5-ingredient enchilada sauce recipe is all about making do with what you've got from your enchilada sauce with pantry staples .
It's more about taste and less about tools! So get your gear together and let's cook!
Speedy Gonzales Enchilada Sauce: Restaurant Flavor, Home Cook Ease
Honestly, ditch the jarred stuff. You know? This easy enchilada sauce is so quick, it's faster than waiting for a takeaway! I'm talking vibrant, authentic Mexican flavors without the faff.
It's inspired by Southwestern cuisine and perfect for enchiladas, burritos you name it. It’s so easy you will ask, How to make enchiladas sauce, from scratch!
Prep Steps: Your Enchilada Sauce Mission Control
Alright, essential mise en place time! Measure out your spices. Trust me, it saves so much time later. Think of it like this, time saving organization tips means more time for margaritas! Make sure you have all your ingredients within reach.
You don't want any unexpected surprises mid-sauce. Safety wise, watch out for hot oil, especially when making the roux. I burned my hand once.
Not fun!
step-by-step: From Zero to Hero Homemade Enchilada Sauce
- Make the Roux: Heat 2 tablespoons of oil in a saucepan over medium heat.
- Whisk in 2 tablespoons of flour. Cook, stirring, for 1- 2 minutes until a light brown roux forms. Don't burn it ! A dark roux makes for a bitter flavour!
- Add 3 tablespoons of chili powder, 1 teaspoon of cumin, ½ teaspoon garlic powder, ¼ teaspoon oregano, ¼ teaspoon salt, and ⅛ teaspoon cayenne (optional). Cook for 30 seconds , until fragrant.
- Slowly whisk in 2 cups of broth and 8 ounces of tomato sauce until smooth. Get rid of those lumps!
- Simmer uncovered for 15 minutes , stirring, until thickened. It will be like double cream.
- Stir in 1 tablespoon of apple cider vinegar. Taste the best enchilada sauce and season more!
Pro Tips: Elevate Your Enchilada Sauce Game
Blooming spices is key! Don't skip it. It releases so much flavor. Also, watch the heat when making the roux.
Burnt roux equals sad sauce. Lastly, simmering is important. It allows the sauce to thicken and the flavors to meld.
So, Don't be afraid to adjust the seasoning! Make it your own with this quick enchilada sauce from scratch!
And there you have it! A totally easy red sauce for enchiladas which is ready to rock your next Mexican night.
Honestly, this homemade red enchilada sauce easy recipe is a game changer. Try it out!
Recipe Notes
Right, let's talk shop about this Speedy Gonzales Enchilada Sauce . Honestly, it's so straightforward, you'll be kicking yourself for ever buying the jarred stuff.
Let's dive into some helpful hints to make sure your homemade enchilada sauce is absolutely banging.
Spice Up Your Life: Serving Suggestions
Presentation matters, yeah? When serving, think vibrant. Ladle that gorgeous easy red sauce for enchiladas generously over your enchiladas, top with a sprinkle of crumbled cotija cheese (or cheddar if you're feeling naughty), and a dollop of sour cream.
A few chopped cilantro leaves will elevate the whole dish. I reckon a side of Mexican rice and refried beans completes the fiesta.
And for drinks? A cheeky margarita or a crisp lager does the trick.
Cool It: Storage Tips
Got leftovers? No worries. Allow your Best Enchilada Sauce to cool completely, then store it in an airtight container in the fridge.
It'll happily keep for about 3-4 days. Freezing is an option too! Pour the cooled sauce into a freezer safe bag or container, leaving some room for expansion.
It can last up to 2-3 months in the freezer. To reheat, thaw it in the fridge overnight, or gently warm it on the stovetop.
If it's a bit thick after thawing, just add a splash of broth.
Mix It Up: Variations
Fancy a twist? If you're watching the waistline, you can totally ditch the flour in the roux and use a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) to thicken your easy enchilada sauce .
Just whisk it in at the end. For a seasonal spin, try adding roasted butternut squash puree to your sauce in the autumn for a sweet and savory vibe.
The Homemade Red Enchilada Sauce Easy recipe is very flexible! If you're feeling extra adventurous, melt half an ounce of dark chocolate.
Bits and Bobs: Nutrition Basics
Alright, let's keep it real simple. A serving (about 1/4 cup) of this quick enchilada sauce from scratch comes in around 50 calories.
You also get 1 gram of protein, 3 grams of fat, and 5 grams of carbohydrates. And don't forget a little fiber! Importantly it contains 1 gram of fiber and 2 grams of sugar and an estimated 200 mg of Sodium.
The chili powder and spices pack a punch of antioxidants, which are good for ya. Note that these values are estimations!
So there you have it! Get stuck in and rustle up this Homemade Enchilada Sauce Recipe . It's way easier than you think, and tastes a million times better than the store-bought stuff.
You'll be creating amazing enchilada sauce with pantry staples in no time. Happy cooking!
Frequently Asked Questions
Is making your own enchilada sauce really worth the bother? I mean, shop bought seems easier!
Crikey, yes! Making your own is surprisingly simple and tastes a million times better. This easy enchilada sauce recipe is quicker than nipping to the shops (or waiting for a delivery!) and you can control the spice level to your liking. Plus, you'll know exactly what's gone into it - no dodgy preservatives!
How can I adjust the heat in this easy enchilada sauce? I don't want it too mild, but I don't want to blow my head off either!
Good question! The cayenne pepper is your heat control. Start with just a tiny pinch, taste, and add more gradually until you reach your desired level of fire. Remember, you can always add more, but you can't take it away! Some chili powders are also hotter than others, so keep that in mind.
Can I make this easy enchilada sauce vegetarian or vegan?
Absolutely! Simply swap the chicken broth for vegetable broth. Double check that your other ingredients, like the vegetable oil, are also vegan friendly, but that's usually a given. You won't sacrifice any flavour this way!
How long does homemade easy enchilada sauce last, and what's the best way to store it?
Once cooled, homemade enchilada sauce will keep in an airtight container in the fridge for about 3-4 days. You can also freeze it for up to 3 months. For easy portioning, try freezing it in ice cube trays, then transferring the frozen cubes to a freezer bag. That way you can defrost exactly what you need.
My enchilada sauce is too thin! How do I thicken it up?
Not to worry, it happens! Continue to simmer the sauce for a bit longer, uncovered, stirring occasionally. This will help reduce the liquid and concentrate the flavors. If it's still too thin after 15 minutes, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then whisk that into the sauce and simmer for another minute or two until thickened.
Just be sure to mix it in thoroughly to avoid lumps, think along the lines of custard.
I don’t have apple cider vinegar, is there anything else I can use in this easy enchilada sauce?
No problem! The apple cider vinegar adds a touch of brightness and acidity. You can substitute with white vinegar or even a squeeze of lime juice instead. Use about the same amount (1 tablespoon) and give it a taste to see if you need a touch more to balance the flavours, as lime juice can be more punchy.
Speedy Gonzales Enchilada Sauce Restaurant Flavo
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 50 calories |
|---|---|
| Fat | 3g |
| Fiber | 1g |