Description
This Easy Red Enchilada Sauce is a flavorful, homemade sauce made with a blend of spices, tomato paste, and broth, thickened with a classic roux. Ready in just 15 minutes, it adds a rich, mildly spicy depth to any enchilada dish, perfect for those looking to enhance their Mexican-inspired meals with a simple, tasty sauce.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
Spices
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
Liquid and Seasoning
- 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 the Oil: Heat olive oil in a medium saucepan over medium heat to prepare the base for your sauce.
- Create the Roux: Stir in the all-purpose flour and cook for 1-2 minutes, whisking constantly to form a roux that will thicken the sauce.
- Add Spices: Add chili powder, cumin, garlic powder, onion powder, and dried oregano. Stir the mixture continuously for about 30 seconds until the spices become fragrant.
- Whisk in Broth: Slowly pour in the chicken or vegetable broth while whisking to avoid lumps, creating a smooth sauce base.
- Season and Simmer: Stir in salt, black pepper, and optional tomato paste. Bring the sauce to a simmer and cook for 5-7 minutes until it thickens to the desired consistency.
- Adjust Seasoning: Taste your sauce and adjust the salt or spices as needed for perfect flavor.
- Serve or Store: Use your enchilada sauce immediately in your favorite dishes or store it in an airtight container for later use.
Notes
- For a deeper flavor, use chicken broth instead of vegetable broth.
- The tomato paste is optional but adds richness and enhances the red color of the sauce.
- If the sauce gets too thick, thin it with a little more broth or water.
- This sauce can be refrigerated for up to 1 week or frozen for up to 3 months.
- Adjust the chili powder amount to control the heat level.
