Description
This homemade Old El Paso enchilada sauce recipe delivers all the nostalgic flavor of the original, but with a fresher, more budget-friendly twist. It’s perfect for enchiladas, casseroles, and more. The best part? You probably already have everything you need in your pantry.
Ingredients
Scale
- 1 (29 oz) can tomato sauce
- 3 tablespoons cornstarch
- 3 tablespoons avocado oil
- 3 tablespoons white vinegar
- 1 – 2 tablespoon chili powder (depending on level of spice preferred)
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 3/4 cups water
Instructions
- Heat the oil: In a medium saucepan over medium heat, warm the avocado oil.
- Bloom the spices: Add the chili powder, onion powder, and paprika. Cook for about 1 minute, stirring constantly.
- Add liquids: Stir in the tomato sauce, water, white vinegar, sugar, and salt.
- Thicken with cornstarch: Whisk the cornstarch with a few tablespoons of water to form a slurry. Slowly pour it into the saucepan while stirring.
- Simmer: Bring to a gentle simmer and cook for 5–7 minutes until the sauce thickens.
- Adjust seasoning: Taste and adjust salt, spice, or vinegar as needed.
- Cool and store: Use right away or cool completely before storing in an airtight container.
