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Homemade Red Enchilada Sauce Recipe

Discover how to make a quick and flavorful Homemade Red Enchilada Sauce with simple ingredients. Perfect for enchiladas, tacos, and more. Ready in 15 minutes!

Whip up this Easy Red Enchilada Sauce in just 15 minutes! Transform your meals with a homemade sauce that’s bursting with flavor. Perfect for enchiladas, tacos, and more. Say goodbye to store-bought and hello to delectable, easy-to-make sauce. 🍅🌶️

Ingredients

  • 3 Tbsp olive oil – The base for sautéing spices, adding richness.
  • 3 Tbsp flour (all-purpose, whole wheat, or gluten-free) – Thickens the sauce.
  • 1 Tbsp chili powder – Provides the signature warmth and depth.
  • 1 tsp ground cumin – Adds earthy undertones.
  • 1/2 tsp garlic powder – Infuses a subtle, aromatic flavor.
  • 1/2 tsp dried oregano – Introduces a hint of herbaceous notes.
  • 3/4 tsp salt – Enhances overall taste.
  • 1/2 tsp ground black pepper – Adds a slight kick.
  • 2 Tbsp tomato paste – Offers a concentrated tomato flavor.
  • 2 cups chicken broth (or vegetable broth) – The liquid component, enriching the sauce.
  • 1 tsp apple cider vinegar – A touch of acidity to balance the flavors.

Instructions

  1. Combine Spices and Flour: Start by mixing the flour with chili powder, cumin, garlic powder, oregano, salt, and pepper in a bowl.
  2. Cook Spice Mixture: Heat olive oil in a large saucepan over medium heat. Add the spice and flour mixture, cooking for 1-2 minutes to enhance their flavors.
  3. Incorporate Tomato Paste: Stir in the tomato paste to the spice mixture, blending well.
  4. Add Broth: Slowly whisk in the chicken broth, ensuring a smooth consistency without lumps.
  5. Simmer: Bring the mixture to a simmer, cooking for 5-7 minutes until it thickens slightly. The sauce will continue to thicken as it cools.
  6. Final Touch: Remove from heat and stir in the apple cider vinegar, rounding out the flavors.

Notes

  • Flavor Variations: Feel free to adjust the spice levels to suit your palate. Adding a bit more chili powder or cumin can tailor the sauce to your taste preferences.
  • Storage: This sauce can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months. For freezing, consider portioning the sauce for easy future use.
  • Reheating: Thaw frozen sauce overnight in the refrigerator. Reheat on the stovetop over low heat, stirring occasionally until warmed through. If the sauce has thickened too much upon storage, a splash of broth can help restore its consistency.
  • Versatility: Beyond enchiladas, this sauce can be a base for soups, stews, or as a topping for eggs and grilled meats. Its versatility is boundless.

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