Description
This easy red enchilada sauce recipe offers a flavorful, homemade alternative to store-bought sauces. Made with a blend of spices, vegetable oil, and broth, it simmers to perfection on the stovetop, delivering a rich, smoky, and slightly spicy sauce that elevates your Mexican dishes. Perfect for enchiladas, tacos, or as a versatile chili sauce, this recipe is quick to prepare and ideal for vegan and vegetarian diets when using vegetable broth.
Ingredients
Scale
Dry Ingredients
- 3 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
Wet Ingredients
- 3 tablespoons vegetable oil
- 3 cups chicken broth or vegetable broth
- 1 teaspoon apple cider vinegar
Seasoning
- Salt and black pepper to taste
Instructions
- Heat oil and prepare roux: Heat 3 tablespoons of vegetable oil in a medium saucepan over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for 1 to 2 minutes, stirring constantly to form a smooth roux and remove the raw flour taste.
- Add spices: Stir in 1/4 cup chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper if using. Cook for about 30 seconds to release the flavors.
- Incorporate broth: Slowly pour in 3 cups of chicken or vegetable broth while whisking constantly to avoid lumps, combining everything into a smooth sauce base.
- Simmer and thicken sauce: Reduce heat to low and let the sauce simmer uncovered for 10 to 15 minutes. Stir occasionally until the sauce thickens to your desired consistency.
- Finish and season: Remove the pan from heat, stir in 1 teaspoon apple cider vinegar, and season with salt and black pepper to taste.
- Serve or store: Use the sauce immediately in your favorite enchilada or Mexican dishes. Alternatively, let it cool and store in the refrigerator for up to one week or freeze for longer storage.
Notes
- For a smoother texture, blend the sauce with an immersion blender before serving.
- This sauce freezes well; store in freezer-safe containers for up to 3 months.
- Adjust cayenne pepper amount to control spiciness according to your preference.
- If using vegetable broth, the sauce is vegan and vegetarian friendly.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 1 g
- Sodium: 260 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
