A versatile and flavorful enchilada sauce perfect for adding a punch of flavor to your favorite Mexican-inspired dishes. This simple, homemade recipe is a game-changer for enchiladas, tacos, burritos, and more!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 15 minutes, this sauce is perfect for busy weeknights.
- Customizable: Adjust the spice level or use your preferred broth for a personalized touch.
- Versatile: Beyond enchiladas, this sauce works well in a variety of Mexican and Tex-Mex dishes.
- Wholesome Ingredients: Made with pantry staples, it’s a healthier alternative to store-bought options.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3 tablespoons olive oil
- 3 tablespoons flour (all-purpose, whole wheat, or gluten-free blends work)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 2 cups chicken or vegetable broth
- 1 teaspoon apple cider vinegar
Directions
- Combine Spices: In a small bowl, mix the flour, chili powder, cumin, garlic powder, oregano, salt, and black pepper.
- Cook the Spice Mixture: Heat a large saucepan over medium heat. Add olive oil. Once hot, stir in the flour and spice mixture. Cook for 1–2 minutes, stirring continuously, to toast the spices and form a roux.
- Incorporate the Tomato Paste: Add the tomato paste, stirring until fully combined with the roux.
- Add the Broth Gradually: Slowly pour in the broth while whisking constantly to avoid lumps. Continue whisking until fully incorporated.
- Simmer the Sauce: Bring the mixture to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until slightly thickened. Remember, it will thicken more as it cools.
- Finish with Vinegar: Remove from heat and stir in the apple cider vinegar for a subtle tangy brightness.
Your red enchilada sauce is ready to elevate your dishes!
Servings and Timing
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: Makes about 2 cups of sauce
Variations
- Spice Level: Add a pinch of cayenne pepper for extra heat or use a mild chili powder for a gentler flavor.
- Tomato Base: Substitute tomato paste with a few tablespoons of pureed tomatoes for a lighter flavor.
- Gluten-Free Option: Use a gluten-free flour blend or cornstarch for a gluten-free version.
- Vegan Friendly: Stick with vegetable broth for a completely vegan sauce.
Storage/Reheating
- Storage: Let the sauce cool completely before transferring it to an airtight container. Refrigerate for up to 5 days.
- Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a saucepan over low heat, stirring occasionally. Add a splash of water or broth if the sauce is too thick.
FAQs
1. Can I use this sauce immediately after cooking?
Yes! The sauce is ready to use right after cooking, but it will thicken slightly as it cools.
2. Can I double the recipe?
Absolutely. Simply double the ingredients, keeping the same cooking method.
3. How do I adjust the spice level?
For a milder sauce, use less chili powder. For more heat, add cayenne pepper or crushed red pepper flakes.
4. Can I make this sauce without tomato paste?
Yes, substitute the tomato paste with a few tablespoons of pureed tomatoes or omit it for a lighter flavor.
5. Is this sauce gluten-free?
It can be made gluten-free by using a gluten-free flour blend or cornstarch.
6. How long does it last in the fridge?
When stored in an airtight container, it will last up to 5 days in the refrigerator.
7. What dishes can I use this sauce with?
This sauce is perfect for enchiladas, tacos, burritos, nachos, and even as a topping for eggs or rice dishes.
8. Can I freeze this sauce?
Yes, it freezes well for up to 3 months. Thaw overnight before reheating.
9. What’s the purpose of the vinegar?
The apple cider vinegar adds a subtle tang that brightens the overall flavor of the sauce.
10. Can I use fresh garlic instead of garlic powder?
Yes, mince 1–2 garlic cloves and sauté them with the olive oil before adding the flour mixture.
Conclusion
This easy red enchilada sauce is a must-have recipe for anyone who loves bold and flavorful Mexican-inspired dishes. Quick, versatile, and made with wholesome ingredients, it’s perfect for enhancing your meals with minimal effort. Try it today and taste the difference of homemade!
Print
Easy Red Enchilada Sauce
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Makes about 2 cups 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
A quick and easy homemade red enchilada sauce packed with robust flavors, perfect for enchiladas, tacos, burritos, or any Mexican-inspired dish. Ready in just 15 minutes!
Ingredients
- 3 Tbsp olive oil
- 3 Tbsp flour (all-purpose, whole wheat, or gluten-free blends work)
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 2 Tbsp tomato paste
- 2 cups chicken or vegetable broth
- 1 tsp apple cider vinegar
Instructions
- Combine Spices: In a small bowl, mix together the flour, chili powder, cumin, garlic powder, oregano, salt, and black pepper.
- Cook the Spice Mixture: Heat a large saucepan over medium heat. Add the olive oil. Once the oil is hot, add the flour and spice mixture. Stir continuously and cook for 1–2 minutes to toast the spices and form a roux.
- Incorporate the Tomato Paste: Stir in the tomato paste until it is fully mixed with the roux.
- Add the Broth Gradually: Slowly pour in the chicken or vegetable broth, whisking constantly to avoid lumps. Continue adding the broth gradually until everything is combined.
- Simmer the Sauce: Bring the sauce to a gentle simmer. Cook for 5–7 minutes, stirring occasionally, until the sauce has slightly thickened. Keep in mind that the sauce will thicken further as it cools.
- Finish with Vinegar: Remove the saucepan from heat and stir in the apple cider vinegar for a touch of brightness.
Notes
- For a spicier kick, add a pinch of cayenne pepper or use a spicier chili powder.
- Store any leftovers in an airtight container in the refrigerator for up to one week or freeze for longer storage.
- This recipe can be easily doubled or halved depending on your needs.
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