Description
A simple recipe for making flavorful red enchilada sauce from scratch.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder (not cayenne)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups chicken or vegetable broth
- 1 tablespoon tomato paste
Instructions
- Heat the vegetable oil in a medium saucepan over medium heat.
- Whisk in the flour and cook for one minute, stirring constantly.
- Add the chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper. Cook for one minute, stirring to coat the flour mixture.
- Slowly whisk in the broth until smooth.
- Stir in the tomato paste.
- Bring the sauce to a simmer. Reduce the heat to low and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Remove from heat and use immediately or store for later use.
Notes
- For a spicier sauce, add a pinch of cayenne pepper with the other spices.
- If the sauce is too thick, add a little more broth until you reach your desired consistency.
- Prep Time: 5 min
- Cook Time: 11 min
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 65
- Sugar: 1
- Sodium: 350
- Fat: 4
- Saturated Fat: 0.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 1
- Cholesterol: 0
Keywords: enchilada sauce, homemade sauce, red sauce, easy recipe, Mexican sauce