Homemade Tex-Mex Sauce Recipe: A Delicious Base for Tamales, Soups, Stews, Enchiladas & More by Chef Gigi
This recipe is a versatile, spicy, yet mild-flavored Tex-Mex sauce base. Use it for enchiladas or to make tortilla soup, or add a kick to spice up your stews. Add beef, chicken, or vegetable stock to your desired consistency and turn it into a sauce or a soup, or use sparingly to add spicy flavor to your stews or sauces. Add a little ground chipotle chili powder if you prefer a smokier flavor.
To make my family's Tex-Mex sauce recipe you will need butter, all-purpose flour, ground chili powder, tomato sauce, chicken broth, salt, black pepper, white pepper, ground paprika, garlic powder, onion powder, ground cumin, dried oregano, granulated sugar, ground chipotle powder, cornstarch and water. The flavorful Mexican-inspired base cooks up in less than 20 minutes on the stovetop.
Use this Tex-Mex sauce like you would an enchilada sauce. We love it on my homemade enchiladas for dinner, but think burritos, tamales, soups, stews, quesadillas, tacos and chimichangas, too. Or spoon it over grilled chicken. The possibilities for this rich sauce are endless.
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Cuisine: Mexican / Tex-Mex
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 16 (makes approximately 1 quart)
Ingredients
- 4 ounces unsalted butter
- 4 heaping tablespoons all-purpose flour
- 4 tablespoons chili powder
- 4 cans (15 ounces each) tomato sauce
- 4 cups rich chicken stock
- 3 teaspoons salt
- 2 teaspoons fresh ground black pepper
- 1 teaspoon paprika
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 tablespoon dried oregano
- 1 tablespoon granulated sugar
- 1 tablespoon chipotle powder
- 2 heaping tablespoons cornstarch
- 1/8 - 1/4 cup cold water
Helpful Products
- Measuring Cups
- Measuring Spoons
- Salt and Pepper
- Can Opener
- Whisk
- Saucepot
- Airtight Containers
- Kitchen Towels
Recipe Notes
- Add this base to soups and sauces to enrich them with a spicy Tex-Mex flavor!
- If you want to crank up the heat, add more chili powder.
- The base will thicken as it cools.
- Store in a cooler for up to one week or freeze in ice cube trays for future use.
Here's how to make it:
- Add the butter to a medium heavy-bottomed saucepan over medium heat.
- Add the flour and cook about 1 to 2 minutes. Turn down the heat and briskly whisk in the broth, stirring out any lumps.
- Add tomato sauce and all the spices. Bring to a boil, reduce heat and let simmer until thickened 10 to 15 minutes.
- Mix the corn flour with 1/4 cup of cold water. Stir to remove lumps. Add to sauce and stir well. Bring to a boil to activate so the sauce will thicken and shine.
Nutrition Facts Per Serving
Calories: 258
Total Fat: 7.1g
Saturated Fat: 3.6g
Cholesterol: 13mg
Sodium: 902mg
Total Carbohydrate: 47.1g
Dietary Fiber: 8.1g
Total Sugars: 4g
Protein: 6.1g
Vitamin D: 4mcg
Calcium: 89mg
Iron: 7mg
Potassium: 578mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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