Description
Homemade red enchilada sauce is easy to make, and tastes fantastic! Honestly, I will never go back to buying canned enchilada sauce again!
Ingredients
Scale
- 3 tablespoons olive oil
- 3 tablespoons flour (gluten-free flour blends work great!)
- 1 tablespoon ground chili powder (less if you’re sensitive to spice or the brand you use is spicy)
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt, to taste
- 2 tablespoons tomato paste ( I like the trader Joes one in a tube)
- 2 cups chicken or vegetable broth
- 1 teaspoon apple cider vinegar or distilled white vinegar
- Freshly ground black pepper, to taste
Instructions
- GET READY: This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, and salt) into a small bowl and place it near the stove. Get the tomato paste and broth ready too.
- In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
- Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit. (The sauce will thicken some more as it cools.)
- Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two).
Notes
To Store Sauce: Extra enchilada sauce will keep well in the refrigerator for up to 5 days. Or, freeze it for up to 3 months. Let it cool to room temperature before transferring to a wide-mouth mason jar, leaving some room at the top for expansion (don’t screw on the lid completely until the mixture is fully frozen), or a freezer bag (remove excess air before sealing).
Make it Gluten Free: Just use gluten-free all-purpose flour blend. I tried with Bob’s Red Mill brand and it worked great.