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Friday, March 26, 2021

Restaurant Style Enchilada Sauce, easy and so delicious!

Do you love the enchilada sauce at your local neighborhood cantina? Well from here on out, you can make it yourself! Because a delicious restaurant-style enchilada sauce is now at your fingertips...

Homemade is best! Restaurant Style Enchilada Sauce.

We love enchiladas in this house. Especially since we learned to make our own tortillas. There is something so fresh tasting about a hot off the griddle, lightly freckled tortilla. Last night I made up a batch of this Restaurant Style Enchilada Sauce and set it aside to cool while I made a batch of tortillas.
 

I won't be telling you how to make enchiladas with a specific recipe for the filling, because in this house, we will grill up extra meat on the weekends specifically for the opportunity to have enchiladas later in the week. But honestly, enchiladas are a great way to make a small amount of meat go a long way. No meat? No problem, a black bean, corn, and brown rice enchilada is also delicious! 

Make your own! Restaurant Style Enchilada Sauce.

The base for Restaurant Style Enchilada Sauce is a roux that is cooked until tan in color, from there the spices, are stirred in and allowed to come up in temperature from the hot roux. Once the mixture is bubbling and you can smell the delicious aroma from the spices, it is time to add the liquid and cook, stirring until thickened. 

Set the finished sauce aside while you fill some tortillas with your choice of filling, cover with the sauce, and bake until bubbly, 25-30 minutes. If you are a cheese lover like we are, about halfway through baking the enchiladas, give the tops of the enchiladas a good sprinkling of grated cheese...


Ingredients needed for this recipe:
  • olive oil
  • whole wheat flour
  • chili powder 
  • ground cumin
  • garlic powder
  • dried oregano, Mexican if available
  • salt
  • cinnamon
  • tomato paste
  • vegetable or chicken stock
  • apple cider vinegar
  • fresh ground black pepper
You will also need the following:
  • measuring spoons
  • measuring cups
  • medium-sized saucepan
  • whisk
Now we are ready to begin!

Just like at your favorite cantina, Restaurant Style Enchilada Sauce.

Restaurant Style Enchilada Sauce
inspired by: Cookie and Kate

3 T olive oil
3 T whole wheat flour

1 T mild style chili powder 
1 t ground cumin
1/2 t dried granulated garlic 
1/4 t oregano, Mexican oregano if possible
1/4 t salt
1/8 t ground cinnamon - don't leave this out!

2 T tomato paste
2 c vegetable broth OR chicken stock

1/8 t fresh ground pepper
1 t apple cider vinegar

Place the spices (chili powder through cinnamon) into a small bowl and set them aside. Heat the olive oil over medium heat until hot enough you can see a bit of a ripple in the oil when you tilt the pan. Dump the flour into the oil and immediately begin whisking. Cook stirring constantly until tan in color, adjust the heat level if needed, you want gentle cooking to achieve the tan color, cooking the roux slowly develops flavor. 

Restaurant Style Enchilada Sauce, easy and delicious!

When the roux is cooked, remove the pan from the burner, add the spices, whisking everything together. The roux will be hot enough to "cook" the spices and everything will bubble up. Add the broth and the tomato paste. Return the pan to the burner, cook stirring with the whisk until thickened. Stir in the apple cider vinegar and the ground pepper. 

Now you are ready to assemble the best enchiladas you will ever eat!


Storage options for Restaurant Style Enchilada Sauce. Feel free to make this sauce ahead and store it in the refrigerator for up to three days, before assembling enchiladas. I have not tried to freeze this sauce, mainly because it is so easy to make, I do not feel the need to make it ahead and free. But with that said, I think leftover enchiladas would free just fine, however with a slight loss of flavor when thawed and reheated. 

UPDATE:  For your convenience, a "copy and paste" version of Restaurant Style Enchilada Sauce has been included below. 


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Printable "copy and paste" version:

Restaurant Style Enchilada Sauce
inspired by: Cookie and Kate

3 T olive oil
3 T whole wheat flour

1 T mild style chili powder 
1 t ground cumin
1/2 t dried granulated garlic 
1/4 t oregano, Mexican oregano if possible
1/4 t salt
1/8 t ground cinnamon - don't leave this out!

2 T tomato paste
2 c vegetable broth OR chicken stock

1/8 t fresh ground pepper
1 t apple cider vinegar

Place the spices (chili powder through cinnamon) into a small bowl and set them aside. Heat the olive oil over medium heat until hot enough you can see a bit of a ripple in the oil when you tilt the pan. Dump the flour into the oil and immediately begin whisking. Cook stirring constantly until tan in color, adjust the heat level if needed, you want gentle cooking to achieve the tan color, cooking the roux slowly develops flavor. 


When the roux is cooked, remove the pan from the burner, add the spices, whisking everything together. The roux will be hot enough to "cook" the spices and everything will bubble up. Add the broth and the tomato paste. Return the pan to the burner, cook stirring with the whisk until thickened. Stir in the apple cider vinegar and the ground pepper. 

Now you are ready to assemble the best enchiladas you will ever eat!


Storage options for Restaurant Style Enchilada Sauce. Feel free to make this sauce ahead and store it in the refrigerator for up to three days, before assembling enchiladas. I have not tried to freeze this sauce, mainly because it is so easy to make, I do not feel the need to make it ahead and free. But with that said, I think leftover enchiladas would free just fine, however with a slight loss of flavor when thawed and reheated. 

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Would you like to comment?

  1. I like to have a variety of sauces to use on vegetables etc. This looks easy and delicious.

    ReplyDelete
    Replies
    1. We loved it, it is now our "regular" enchilada sauce! Thanks for stopping by!

      Delete
  2. I had never thought of conjuring up my own batch!

    ReplyDelete
    Replies
    1. I hope you give it a try, so easy and so good! Thanks for stopping by, I appreciate it!

      Delete
  3. Hubby loves enchiladas, he'd like this. Thanks so much for linking up with me at A Themed Linkup 61 for Vegan Recipes. Pinned!

    ReplyDelete
    Replies
    1. Dee, Thanks for hosting a themed link up for vegan recipes, I appreciate it. We love this sauce!

      Delete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!