Flavorful Homemade Enchilada and Taco Sauce
Elevate your homemade Mexican dishes with this rich and zesty Enchilada and Taco Sauce. Perfectly balanced flavors of herbs and spices create a robust sauce that’s ideal for enchiladas, tacos, or even as a dip. For best results, prepare this sauce a day in advance to allow the flavors to meld and deepen in complexity. Simply refrigerate overnight, and you'll have a delectable sauce ready to impress your family and friends. This recipe also allows for easy adjustments to spice levels based on your preference. Any leftovers can be frozen for quick meals in the future. Remember, the addition of sour cream is entirely optional, but it adds a delightful creaminess to the sauce. Forget store-bought sauces; this homemade concoction will surely become a staple in your kitchen!
N/A
Servings
56
Calories
14
Ingredients
Ingredients
Olive oil
3-4 tablespoons (none)
Small onion
1 (finely chopped)
Dried red pepper flakes
1 teaspoon (or to taste)
Dried oregano
1/2 teaspoon (none)
Chili powder
3-5 teaspoons (or to taste)
Dried basil
1/2 teaspoon (none)
Cumin
2-4 teaspoons (can use more to taste)
Fresh minced garlic
1 tablespoon (or to taste)
Salsa
1/3-1/2 cup (none)
Tomato sauce
1 cup (or use crushed tomatoes)
Water mixed with beef bouillon powder
1 cup (or just 1 cup of water)
Seasoning salt
1 teaspoon (or to taste)
Ground pepper
1 teaspoon (or to taste)
Sour cream
1/2 cup (optional, add for creamy sauce)
Instructions
1
In a medium saucepan, heat the olive oil over medium heat until shimmering.
2
Add the finely chopped onion, dried red pepper flakes, oregano, basil, chili powder, and cumin. Sauté for about 3 minutes until the onion is softened and the spices are fragrant.
3
Stir in the minced garlic and continue to sauté for an additional 2 minutes, ensuring the garlic does not burn.
4
Incorporate the salsa and tomato sauce (or crushed tomatoes) into the mixture, stirring well to combine evenly.
5
Pour in the beef bouillon mixed with water (or just water), and stir to combine everything thoroughly.
6
Reduce the heat to low and let the sauce simmer uncovered for 30-40 minutes, stirring occasionally, until it slightly thickens and the flavors intensify.
7
Taste and adjust the spices as necessary, then season with seasoning salt and ground pepper according to your preference.
8
If using sour cream, mix it in now and heat through gently, being careful not to let it boil.
9
For a smoother texture, cool the sauce slightly and then blend in a food processor or blender until desired smoothness is reached.
Nutrition Information
4g
Fat
5g
Carbs
1g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What can I use this Flavorful Homemade Enchilada and Taco Sauce for?
This sauce is perfect for enchiladas, tacos, or even used as a flavorful dip for Mexican dishes.
How far in advance should I prepare the sauce?
For best results, prepare this sauce a day in advance to allow the flavors to meld and deepen in complexity.
Is this sauce freezer-friendly?
Yes, any leftovers can be frozen for quick and easy meals in the future.
Can I adjust the spiciness of the sauce?
Absolutely, this recipe allows for easy adjustments to the spice levels based on your personal preference by varying the chili powder and pepper flakes.
Is sour cream a required ingredient?
No, adding sour cream is entirely optional, but it adds a delightful creaminess to the final sauce.
How do I achieve a smoother texture for the sauce?
To get a smoother consistency, cool the sauce slightly and then blend it in a food processor or blender.
What type of oil is used in this recipe?
The recipe calls for 3-4 tablespoons of olive oil.
How long should I simmer the sauce?
The sauce should simmer uncovered for 30-40 minutes until it slightly thickens and flavors intensify.
Can I use water instead of beef bouillon?
Yes, you can use 1 cup of plain water instead of water mixed with beef bouillon powder.
What can be substituted for tomato sauce?
You can use crushed tomatoes as a substitute for tomato sauce in this recipe.
How many calories are in one serving?
There are approximately 56 calories per serving of this sauce.
How much fat is in the sauce?
Each serving contains about 4g of fat.
What is the carbohydrate content of this recipe?
There are 5g of carbohydrates per serving.
Does this sauce contain fiber?
Yes, it provides 1g of fiber per serving.
How long should I sauté the onion and dry spices?
Sauté the onion and spices for about 3 minutes until the onion is softened and the spices are fragrant.
How long should I sauté the garlic?
Sauté the minced garlic for an additional 2 minutes, making sure it does not burn.
Which spices are included in the sauce?
The recipe includes dried red pepper flakes, oregano, chili powder, basil, cumin, garlic, seasoning salt, and ground pepper.
How much cumin should I add?
The recipe suggests 2-4 teaspoons of cumin, but you can add more to taste.
Should I cover the saucepan while simmering?
No, the sauce should simmer uncovered to allow it to thicken properly.
What is the protein content per serving?
The sauce contains 1g of protein per serving.
How much salsa do I need?
You will need 1/3 to 1/2 cup of salsa for this recipe.
When do I add the sour cream if I choose to use it?
If using sour cream, mix it in after the simmering process is complete and heat through gently without boiling.
How much chili powder is recommended?
The recipe recommends 3-5 teaspoons of chili powder, or to taste.
What kind of onion is best?
A small onion, finely chopped, is used for this sauce.
Can I use fresh garlic?
Yes, the recipe specifically calls for 1 tablespoon of fresh minced garlic.
What are the primary tags for this recipe?
The tags include enchilada sauce, taco sauce, Mexican cuisine, and homemade sauce.
How many ingredients are in this recipe?
There are 14 ingredients in total, including the optional sour cream.
How do I season the sauce at the end?
Taste the sauce and adjust the spices, then season with seasoning salt and ground pepper to your preference.
What heat level should I use for simmering?
Reduce the heat to low to simmer the sauce effectively.
How much oregano and basil are needed?
The recipe requires 1/2 teaspoon of dried oregano and 1/2 teaspoon of dried basil.