Simple No-Tomato Enchilada Sauce
Experience the rich and flavorful taste of this simple enchilada sauce without tomatoes. Perfectly spiced with chili powder and cumin, this sauce is versatile and can be easily adjusted to suit your needs. Use it with enchiladas, tacos, or as a dip. With staple ingredients you likely already have, it's a quick and effortless solution for your Mexican-inspired dishes.
1
Servings
N/A
Calories
6
Ingredients
Ingredients
vegetable oil
6 tablespoons (none)
chili powder
2 tablespoons (none)
cumin
2 tablespoons (none)
flour
4 tablespoons (none)
water
4 cups (none)
vinegar
2 teaspoons (none)
Instructions
1
In a large skillet over medium heat, add the vegetable oil.
2
Once heated, slowly whisk in the flour, stirring constantly, for about 1 minute until a roux forms.
3
Add in the chili powder and cumin, whisking continuously to incorporate them into the roux.
4
Slowly pour in the water while continuing to whisk until the mixture is smooth and free of lumps.
5
Add the vinegar and stir well to combine all ingredients.
6
Reduce the heat to low and allow the sauce to simmer for approximately 15 minutes, stirring occasionally, until thickened to your desired consistency.
7
Taste and adjust seasoning if necessary before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Simple No-Tomato Enchilada Sauce?
It is a rich and flavorful Mexican-inspired sauce made without tomatoes, utilizing a roux base with chili powder and cumin for seasoning.
Does this enchilada sauce contain tomatoes?
No, this specific recipe is a tomato-free version of enchilada sauce.
How much chili powder is used in the recipe?
The recipe calls for two tablespoons of chili powder.
Is this sauce spicy?
Yes, with two tablespoons of chili powder, it offers a flavorful spice that can be adjusted to your preference.
What type of oil should I use?
The recipe recommends using six tablespoons of vegetable oil.
How do I start the cooking process?
Begin by heating vegetable oil in a large skillet over medium heat and then whisking in the flour to form a roux.
How long does it take for the sauce to simmer?
The sauce should be simmered on low heat for approximately 15 minutes.
What are the main spices in this sauce?
The primary spices are chili powder and cumin, with two tablespoons of each used in the recipe.
Is this sauce suitable for vegetarians?
Yes, this sauce is vegetarian and vegan-friendly as it uses vegetable oil and pantry staples.
What liquid is used for the base of the sauce?
Four cups of water are used as the liquid base for this enchilada sauce.
Can I use this sauce for dishes other than enchiladas?
Yes, it is versatile and can be used for tacos or even as a dip.
How much vinegar is required?
The recipe calls for two teaspoons of vinegar to be stirred in.
How do I prevent lumps in the sauce?
To avoid lumps, whisk the flour into the oil constantly for about a minute and continue whisking while slowly adding the water.
What is the purpose of the flour in this recipe?
Four tablespoons of flour are whisked into the oil to create a roux, which acts as the thickening agent for the sauce.
Can I adjust the thickness of the sauce?
Yes, you can simmer the sauce for longer or shorter periods until it reaches your desired consistency.
Is this recipe easy for beginners?
Yes, it is described as a quick and effortless solution using common pantry staples.
Can I substitute the water with broth?
While the recipe calls for water, you can use vegetable or chicken broth for added depth of flavor.
What should the heat setting be for simmering?
The heat should be reduced to low once all the ingredients are combined.
Does the sauce require fresh produce?
No, this recipe relies on pantry staples like oil, flour, dried spices, water, and vinegar.
How many ingredients are in this recipe?
There are a total of six ingredients in this recipe.
Should I stir the sauce while it simmers?
Yes, you should stir the sauce occasionally while it is simmering for 15 minutes.
When should I add the spices?
The chili powder and cumin should be whisked into the roux after the flour and oil have cooked together for about a minute.
Is this sauce gluten-free?
As written with four tablespoons of flour, it is not gluten-free; however, you could substitute a gluten-free flour blend.
Can I make this sauce ahead of time?
Yes, the sauce can be prepared in advance and reheated when you are ready to serve.
What if the sauce is too thick?
If the sauce becomes too thick during the simmering process, you can whisk in a little more water to thin it out.
Does this recipe contain dairy?
No, this recipe is dairy-free.
How much flour is needed?
The recipe requires four tablespoons of flour.
Is this recipe quick to prepare?
Yes, it is a quick solution for Mexican-inspired dishes with a 15-minute simmer time.
Can I add garlic to this recipe?
Although not listed, you can easily add garlic powder or fresh garlic to the roux to suit your taste.
What size batch does this recipe make?
With four cups of water and various thickeners, it produces a generous amount of sauce suitable for a full tray of enchiladas.