Have you ever needed a can of enchilada sauce for a recipe and realize you don’t have one? That happened to me and instead of going to the store, I decide it would be easier to just make some homemade red enchilada sauce. I did a little research and was surprised at how easy it is to make, and was surprised at how fantastic it turns out! Honestly, I don’t think I will ever go back to buying canned enchilada sauce again! This recipe is simple, easy to make with pantry staples and truly just as good or even better (in my opinion) than the store bought ones! I LOVE it!!
What you need for Homemade Red Enchilada Sauce:
- Olive Oil (canola or avocado oil would work great too)
- flour (all purpose or gluten free blend works too)
- ground chili powder
- cumin
- garlic powder
- oregano
- salt and pepper
- tomato paste (any will work but I love Trader Joes that comes in a tube that you keep in the fridge)
- apple cider or white distilled vinegar
Such simple ingredients that come together fast to create a wonderful sauce! Now go and make some enchiladas, my friends! Enjoy!
Other Favorite Mexican Recipes:
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Homemade Red Enchilada Sauce
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
- 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.
Recipe Source: Slightly adapted from Cookie and Kate
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