Description
This Easy Red Enchilada Sauce recipe delivers a vibrant, authentic Mexican flavor with a quick and straightforward stovetop method. Perfect for enchiladas, tacos, or as a base for soups, this sauce combines a rich blend of chili powder, cumin, and garlic with a smooth, slightly thickened texture achieved through a simple roux. It’s vegan, gluten-free (when using gluten-free flour), and can be customized for heat intensity.
Ingredients
Scale
Primary Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 2 cups chicken or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon apple cider vinegar or white vinegar (optional, for brightness)
Instructions
- Heat Oil and Prepare Roux: In a medium saucepan, warm 2 tablespoons of vegetable oil over medium heat. Whisk in the 2 tablespoons of flour and cook, stirring constantly, for about 1 minute to form a roux which will thicken the sauce.
- Toast Spices: Add 1/4 cup chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground cumin, and 1/4 teaspoon dried oregano to the roux. Whisk continuously for 30 seconds to toast the spices, enhancing their flavor.
- Add Broth Gradually: Slowly pour in 2 cups of chicken or vegetable broth while whisking vigorously to prevent lumps, creating a smooth sauce base.
- Season and Simmer: Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Reduce the heat to low and simmer the sauce gently for 8 to 10 minutes, stirring occasionally until it thickens slightly.
- Finish with Vinegar: If desired, stir in 1/2 teaspoon of apple cider or white vinegar to add brightness and balance the flavors. Taste and adjust the seasoning if needed.
- Store or Use: Use the sauce immediately for your enchiladas or allow it to cool before storing in an airtight container in the refrigerator for up to one week.
Notes
- For a spicier kick, add a pinch of cayenne pepper along with the other spices.
- This sauce freezes well; portion it out for convenient use in enchiladas, tacos, or soups.
- Use gluten-free flour to make this recipe gluten-free.
