Description
This Easy Red Enchilada Sauce is a flavorful and simple homemade sauce perfect for enchiladas or any Mexican-inspired dishes. Made with basic pantry ingredients like chili powder, cumin, and tomato paste, it delivers a rich, mildly spicy taste with a smooth texture.
Ingredients
Scale
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 2 cups chicken or vegetable broth
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon tomato paste (optional, for richer flavor)
Instructions
- Heat oil: Heat olive oil in a medium saucepan over medium heat.
- Make roux: Stir in flour and cook for 1-2 minutes, whisking constantly to create a smooth roux.
- Add spices: Add chili powder, cumin, garlic powder, onion powder, and oregano; stir for about 30 seconds until fragrant.
- Incorporate broth: Slowly whisk in the broth, ensuring no lumps form for a smooth sauce.
- Season and simmer: Stir in salt, pepper, and optional tomato paste. Bring to a simmer and cook for 5-7 minutes until the sauce thickens.
- Adjust seasoning: Taste and adjust salt and pepper as needed for your preference.
- Use or store: Use the sauce immediately or store in an airtight container in the refrigerator for later use.
Notes
- For a vegan version, use vegetable broth instead of chicken broth.
- Tomato paste is optional but adds a deeper richness to the sauce.
- If the sauce becomes too thick, thin with a bit more broth or water.
- Store leftover sauce refrigerated for up to 1 week or freeze for up to 3 months.
- Use the sauce for enchiladas, tacos, burritos, or as a dipping sauce.
