Description
This easy homemade red enchilada sauce is a flavorful addition to your favorite Mexican dishes. With simple ingredients and quick preparation, you’ll never go back to store-bought!
Ingredients
For the sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 4 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt (or to taste)
- 2 cups chicken or vegetable broth
- 1/4 teaspoon black pepper
- 1/2 teaspoon tomato paste (optional, for richness)
Instructions
- Heat the oil: In a medium saucepan, heat the oil over medium heat.
- Make the roux: Whisk in the flour and cook for 1 minute to form a roux.
- Add spices: Add chili powder, garlic powder, onion powder, cumin, oregano, salt, and black pepper. Cook for 30 seconds.
- Add broth: Gradually whisk in broth and tomato paste until smooth. Simmer for 10 minutes.
- Finish: Remove from heat and use immediately or store in the fridge for up to 5 days.
Notes
- Adjust chili powder for desired spice level.
- Freezes well for up to 3 months.
