Description
This Easy Red Enchilada Sauce is rich, smoky, and bursting with authentic Mexican flavors. Made in just minutes, it’s perfect for enchiladas, tacos, burritos, or as a versatile sauce for other Mexican-inspired dishes.
Ingredients
Units
Scale
Makes about 2 cups
- 2 tablespoons vegetable oil or olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder (adjust to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon smoked paprika (optional)
- 2 cups (480 ml) chicken broth or vegetable broth
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 teaspoon apple cider vinegar (optional, for added tang)
Instructions
- Cook the roux:
- In a medium saucepan, heat the oil over medium heat.
- Whisk in the flour and cook, stirring constantly, for 1-2 minutes until the mixture turns golden and smells slightly nutty.
- Add the spices:
- Stir in the chili powder, cumin, garlic powder, onion powder, oregano, and smoked paprika. Cook for 30 seconds to bloom the spices.
- Add the broth:
- Gradually whisk in the broth, ensuring there are no lumps. Bring the mixture to a simmer.
- Simmer the sauce:
- Reduce the heat to low and let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens slightly.
- Season and finish:
- Stir in the salt, pepper, and apple cider vinegar, if using. Adjust seasonings to taste.
- Serve or store:
- Use immediately in your favorite enchilada recipe, or let cool and store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
Notes
- For a milder sauce, reduce the chili powder or use a blend of chili powder and paprika.
- For a smoother sauce, blend it with an immersion blender or in a blender before serving.
- This sauce also works as a base for soups or as a topping for roasted vegetables.