Red Enchilada Sauce
A quick, homemade red enchilada sauce — easy to make and a million times better than the canned stuff.
- Yield
- About 1 1/2 cups
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Cuisine
- Mexican
Directions
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Cook the roux and spices: Heat the oil in a saucepan over medium-high heat. Add the flour and cook for 1 minute, whisking constantly. Add the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
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Simmer: Gradually pour in the stock, whisking constantly to combine until no lumps remain. Whisk in the tomato paste. Continue cooking until the sauce reaches a simmer, then reduce the heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10–15 minutes, uncovered, until the sauce has slightly thickened.
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Season: Give the sauce a taste and season with salt as needed — the saltiness will vary depending on the stock.
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Use immediately, or refrigerate in a sealed container for up to 5 days.
Shawnie’s notes
Use American-style chili powder (a blend), not pure cayenne. For a gluten-free version, use a 1-to-1 gluten-free flour blend. The sauce separates after freezing, so keep it refrigerated instead.
Adapted from Gimme Some Oven, with Shawnie's adjustments
