🌶️ Homemade Red Enchilada Sauce
📝 Ingredients (Makes about 2 cups)
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2 tbsp oil (vegetable, avocado, or olive oil)
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2 tbsp all-purpose flour
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3 tbsp chili powder (adjust for heat preference)
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1 tsp garlic powder
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1 tsp onion powder
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1/2 tsp ground cumin
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1/2 tsp dried oregano (Mexican oregano if you have it)
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1/4 tsp salt (to taste)
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2 tbsp tomato paste (or 1/4 cup tomato sauce)
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2 cups chicken or vegetable broth (low sodium preferred)
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Optional: pinch of cinnamon or cocoa powder for depth
👩🍳 Instructions
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Make a roux:
In a saucepan, heat oil over medium heat. Whisk in the flour and stir constantly for 1 minute — it’ll form a golden paste. -
Add spices:
Stir in chili powder, garlic powder, onion powder, cumin, oregano, and salt. Cook for 30 seconds, stirring to bloom the spices. -
Add tomato paste & broth:
Whisk in the tomato paste until smooth, then slowly pour in the broth, whisking constantly to avoid lumps. -
Simmer:
Bring to a low simmer. Reduce heat and cook for 10–15 minutes, stirring occasionally, until it thickens slightly. Taste and adjust salt or heat.
🔁 Variations
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Smoky: Add a dash of smoked paprika or a chipotle in adobo.
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Milder: Use less chili powder or a mild chili blend.
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From dried chiles: Want a traditional version made with whole dried chiles (like ancho, guajillo)? I can give you that too.
🧊 Storage
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Fridge: Up to 1 week
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Freezer: Up to 3 months
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Pro tip: freeze in ice cube trays for quick portions!
Want the green (verde) or creamy white enchilada sauce recipe too?
