1. Make the Roux:
- In a medium saucepan, heat the vegetable oil over medium heat. Once the oil is hot, add the flour and whisk continuously for about 1-2 minutes to create a roux. The roux should be smooth and slightly bubbly but not browned.
2. Add the Spices:
- Reduce the heat to medium-low and add the chili powder, cumin, garlic powder, onion powder, oregano, smoked paprika, ground cinnamon, and cayenne pepper (if using) to the roux. Whisk constantly for about 30 seconds to 1 minute, allowing the spices to toast and become fragrant. Be careful not to burn the spices.
3. Add the Liquid Ingredients:
- Gradually pour in the chicken broth while whisking constantly to prevent lumps. Then add the tomato sauce and continue to whisk until the sauce is smooth and well combined.
4. Simmer the Sauce:
- Increase the heat to medium and bring the sauce to a simmer. Once it starts to bubble, reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally. The sauce will thicken as it cooks. If it becomes too thick, you can add a little more broth or water to reach your desired consistency.
5. Adjust Seasonings:
- Taste the sauce and adjust the salt, pepper, or other seasonings as needed. If you like a bit of tanginess in your sauce, stir in the apple cider vinegar. Simmer for an additional 2-3 minutes to let the flavors meld together.
6. Cool and Store:
- Once the sauce has reached your desired thickness and flavor, remove it from the heat. Let it cool slightly before using it in your enchilada recipes.
- If you’re not using the sauce immediately, let it cool completely, then store it in an airtight container in the refrigerator for up to one week. You can also freeze the sauce for up to 3 months.
Tips for Success:
- Chili Powder: The type of chili powder you use can greatly influence the flavor and heat level of your sauce. Experiment with different varieties to find the one that suits your taste.
- Consistency: For a thinner sauce, add more broth. For a thicker sauce, let it simmer longer or reduce the amount of broth used.
- Blending: If you prefer a smoother sauce, you can use an immersion blender to blend the sauce after it has simmered.
Serving Suggestions:
- Enchiladas: Use this sauce to smother your favorite enchiladas. It pairs well with chicken, beef, cheese, or vegetable fillings.
- Tacos and Burritos: Drizzle the sauce over tacos or use it as a dipping sauce for burritos.
- Mexican Rice: Stir a few spoonfuls into cooked rice for a quick and flavorful Mexican rice dish.
- Chilaquiles: Toss tortilla chips in the sauce and top with fried eggs, cheese, and fresh cilantro for a delicious breakfast or brunch dish.
Conclusion
Making your own enchilada sauce at home is not only easy but also allows you to create a sauce that’s tailored to your taste preferences. Whether you like it mild and flavorful or spicy and bold, this homemade enchilada sauce will elevate any Mexican dish you prepare. Enjoy the rich, authentic flavors of this sauce in your next enchilada recipe, and savor the satisfaction of a homemade creation!