Red Enchilada Sauce

Red Enchilada Sauce

A deep, smoky sauce built from toasted chiles and spices, simmered until silky.

Total 20 min Makes 16 oz Calories 55/serving

Dietary

Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

This traditional red enchilada sauce gets its rich color and earthy depth from toasted flour and dried chile powder bloomed in oil, then simmered with garlic, cumin, and oregano until thickened. It coats enchiladas evenly and also works well spooned over rice, eggs, or grilled meats.

Ingredients

  • 3 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cinnamon
  • 2 cups chicken broth
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon white vinegar

Method

  1. In a 6-quart saucepan, heat the vegetable oil over medium heat until shimmering.

  2. Whisk in the flour and cook, stirring constantly, until it turns light golden and smells toasty, about 1 minute.

  3. Add the chili powder, cumin, oregano, garlic powder, and cinnamon, and stir constantly for 30 seconds to bloom the spices without scorching.

  4. Slowly whisk in the chicken broth, making sure to break up any lumps of flour and spice paste.

  5. Whisk in the tomato paste and salt until fully incorporated.

  6. Bring the sauce to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until thickened and smooth, 10 to 12 minutes.

  7. Stir in the vinegar and taste, adjusting salt as needed.

  8. Use immediately or cool completely and store in an airtight container in the refrigerator for up to 5 days.

Rate this recipe

★ 4.8 (1)

Red Enchilada Sauce

This traditional red enchilada sauce gets its rich color and earthy depth from toasted flour and dried chile powder bloomed in oil, then simmered with garlic, cumin, and oregano until thickened. It coats enchiladas evenly and also works well spooned over rice, eggs, or grilled meats.

20 min 16 oz 55 cal

Ingredients

  • 3 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cinnamon
  • 2 cups chicken broth
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon white vinegar

Method

  1. 1

    In a 6-quart saucepan, heat the vegetable oil over medium heat until shimmering.

  2. 2

    Whisk in the flour and cook, stirring constantly, until it turns light golden and smells toasty, about 1 minute.

  3. 3

    Add the chili powder, cumin, oregano, garlic powder, and cinnamon, and stir constantly for 30 seconds to bloom the spices without scorching.

  4. 4

    Slowly whisk in the chicken broth, making sure to break up any lumps of flour and spice paste.

  5. 5

    Whisk in the tomato paste and salt until fully incorporated.

  6. 6

    Bring the sauce to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until thickened and smooth, 10 to 12 minutes.

  7. 7

    Stir in the vinegar and taste, adjusting salt as needed.

  8. 8

    Use immediately or cool completely and store in an airtight container in the refrigerator for up to 5 days.