Description
This Easy Red Enchilada Sauce is a flavorful homemade sauce that combines a blend of spices, tomato paste, and broth to create a vibrant, slightly smoky, and mildly spicy base perfect for enchiladas and other Mexican dishes. Made on the stovetop with simple pantry ingredients, it’s quick to prepare and can be stored for convenient use throughout the week.
Ingredients
Scale
Dry Ingredients
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Wet Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 2 cups low-sodium chicken broth or vegetable broth
- 1 teaspoon apple cider vinegar (optional, for brightness)
Instructions
- Make the roux: In a medium saucepan over medium heat, warm the vegetable oil, then whisk in the all-purpose flour. Stir continuously for 1–2 minutes to form a smooth roux, which will help thicken the sauce.
- Add spices: Stir in chili powder, garlic powder, onion powder, ground cumin, dried oregano, salt, and black pepper. Cook for another 30 seconds, stirring constantly to bloom and enhance the flavors of the spices.
- Incorporate tomato paste: Add the tomato paste to the pan and stir until fully combined with the roux and spices.
- Whisk in broth: Gradually pour in the low-sodium chicken or vegetable broth while whisking to break up any lumps, ensuring a smooth sauce base.
- Simmer the sauce: Bring the mixture to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld together.
- Add brightness: If desired, stir in the apple cider vinegar for a subtle tang that balances the richness of the sauce.
- Finish and store: Remove from heat and use immediately in your enchilada recipe, or allow to cool, then refrigerate for up to 1 week. The sauce also freezes well for up to 3 months.
Notes
- For extra heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce when adding spices.
- This sauce freezes well for up to 3 months; thaw before use.
- You can substitute vegetable broth to keep the sauce vegan and vegetarian.
- Adjust seasoning to taste before serving if needed.
