If you’re looking to elevate your Mexican dishes, this Easy Red Enchilada Sauce is the perfect addition. Homemade with simple ingredients and spices, this sauce is rich, flavorful, and versatile, making it ideal for enchiladas, tacos, and more.
Ingredients:
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 teaspoon cumin
3 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
2 cups chicken or vegetable broth
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 tablespoon tomato paste (optional, for richer flavor)
Directions:
Prepare the Roux: In a medium saucepan, heat the olive oil over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to create a roux.
Add Spices: Mix in the chili powder, cumin, garlic powder, onion powder, and oregano. Stir for about 30 seconds until fragrant.
Whisk in Broth: Gradually whisk in the broth, ensuring there are no lumps.
Season the Sauce: Add salt, pepper, and tomato paste (if using). Bring the sauce to a simmer and cook for 5-7 minutes until it thickens.
Taste and Adjust: Check the seasoning and adjust if necessary.
Serve or Store: Use immediately in your favorite enchilada recipe or store in an airtight container in the refrigerator for up to a week.
Serving Tips:
Enchiladas: Use this sauce to coat your favorite enchiladas, whether chicken, cheese, or veggie.
Tacos: Drizzle over soft or hard-shell tacos for an extra burst of flavor.
Burritos: Pour over burritos for a delicious finishing touch.
Quesadillas: Serve on the side for dipping with cheesy quesadillas.
Grilled Dishes: Use as a sauce for grilled chicken, shrimp, or vegetables to add depth and richness.
Storage Tips:
Refrigeration: Store the sauce in an airtight container in the refrigerator for up to one week. Reheat on the stovetop or microwave before using.
Freezing: For longer storage, freeze the sauce in portions (ice cube trays work well). Once frozen, transfer to a freezer bag or airtight container. The sauce can last up to three months in the freezer.
Thawing: When ready to use frozen sauce, thaw it overnight in the refrigerator or use the defrost setting on your microwave.
Reheating: Gently reheat on the stovetop over low heat, adding a splash of broth or water if the sauce is too thick.
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FAQs:
Can I adjust the spice level of the enchilada sauce?
Yes! You can easily customize the spice level by adding more or less chili powder or incorporating spices like cayenne pepper for extra heat. Taste the sauce as you go to achieve your desired spiciness.
Can I use this sauce for dishes other than enchiladas?
Absolutely! This versatile sauce is great for tacos, burritos, quesadillas, or even drizzled over grilled meats and vegetables. It can enhance the flavor of many Mexican-inspired dishes.
How do I store leftover enchilada sauce?
Store any leftover sauce in an airtight container in the refrigerator for up to one week. For longer storage, freeze it in portions and it can last up to three months. Thaw in the refrigerator before reheating.
Can I make this sauce ahead of time?
Yes, you can prepare the sauce ahead of time. It keeps well in the refrigerator, so you can make it a day or two in advance. Just reheat before using in your recipes.
Conclusion:
Homemade Easy Red Enchilada Sauce is a game-changer for your Mexican cooking. It’s quick, flavorful, and allows you to enjoy a taste of authentic cuisine right at home. Whether you’re preparing a family meal or a festive gathering, this sauce will surely impress. Enjoy cooking, and don’t forget to share your delicious creations!
📖 Recipe:
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Easy Red Enchilada Sauce
- Total Time: 15 minutes
- Yield: 2 cups
- Diet: Vegetarian
Description
Enjoy a rich and flavorful homemade Easy Red Enchilada Sauce that adds a delicious kick to your favorite Mexican dishes. Made with simple ingredients and spices, this versatile sauce is perfect for enchiladas, tacos, and more.
Ingredients
2 tablespoons olive oil
2 tablespoons all-purpose flour
3 tablespoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
2 cups chicken or vegetable broth
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 tablespoon tomato paste (optional, for richer flavor)
Instructions
- Heat olive oil in a medium saucepan over medium heat.
- Stir in flour and cook for 1-2 minutes, whisking constantly to create a roux.
- Add chili powder, cumin, garlic powder, onion powder, and oregano; stir for about 30 seconds until fragrant.
- Slowly whisk in the broth, ensuring no lumps form.
- Stir in salt, pepper, and tomato paste (if using). Bring to a simmer and cook for 5-7 minutes until thickened.
- Taste and adjust seasoning if necessary.
- Use immediately or store in an airtight container.
Notes
Adjust spices for personal taste and desired heat level.
This sauce can be stored in the refrigerator for up to one week or frozen for up to three months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 cups
- Calories: 50 kcal per serving
