Mexican Gravy or Enchilada Sauce
Transform your Mexican-inspired dishes with this rich and flavorful homemade Mexican Gravy, also known as enchilada sauce! This quick and easy recipe is crafted with pantry staples like chili powder, cumin, and dried oregano, perfectly balanced with tomato paste and a hint of optional cayenne pepper for a kick of heat. The secret lies in creating a smooth roux, which gives the sauce its velvety texture and helps it cling beautifully to enchiladas, burritos, or even as a zesty topping for tacos. Ready in just 20 minutes, this versatile sauce is gluten-free friendly when using a suitable flour substitute and can be customized with either chicken or vegetable broth to suit your dietary needs. Whether you're preparing a weeknight dinner or meal prepping, this enchilada sauce delivers authentic taste and vibrant color to elevate your favorite Mexican dishes.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 2 tablespoons tomato paste
- 2 cups chicken or vegetable broth
- 0.25 teaspoon cayenne pepper (optional, for heat)
Instructions
In a medium-sized saucepan, heat the vegetable oil over medium heat.
Add the all-purpose flour and whisk continuously for 1-2 minutes to create a roux. The mixture should be smooth and golden in color.
Stir in chili powder, ground cumin, garlic powder, onion powder, dried oregano, salt, and cayenne pepper (if using). Cook for 30 seconds to toast the spices, releasing their aromas.
Add tomato paste and whisk it into the spice mixture until combined.
Slowly pour in the chicken or vegetable broth while whisking continuously to prevent lumps from forming.
Bring the sauce to a gentle simmer over medium heat. Continue stirring occasionally to prevent sticking.
Reduce the heat to low and let the sauce simmer for about 10 minutes, or until it thickens to your desired consistency.
Taste and adjust seasoning if necessary. Add more salt or chili powder for flavor, or a splash of broth if the sauce becomes too thick.
Once finished, remove from heat and allow the sauce to cool slightly before using.
Use immediately for enchiladas, burritos, or as a base for other dishes. Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3196 mg | 139% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 5.2 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 510 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
