Homemade Red Enchilada Sauce: A Bold and Flavorful Addition to Your Meal Planning

Create a Rich and Authentic Red Enchilada Sauce in Just a Few Easy Steps

Red enchilada sauce is a cornerstone of Mexican cuisine, known for its deep, robust flavors that elevate dishes like enchiladas, burritos, and more.

While it's easy to reach for a can of pre-made sauce at the store, nothing compares to the richness and complexity of a homemade version.

You can create a red enchilada sauce bursting with authentic flavor with just a few simple ingredients and steps.

This recipe perfectly balances heat and spice, making it a versatile sauce you can customize to suit your taste. Whether you're a seasoned cook or a beginner, this sauce is a must-have in your culinary repertoire.

Ingredients:

• 4 dried chili peppers (approximately 20-30 grams)

• 3 tablespoons avocado oil or olive oil (approximately 42 grams)

• 2 tablespoons all-purpose flour (approximately 16 grams)

• 1 teaspoon ground cumin (approximately 2.5 grams)

• 1/2 teaspoon garlic powder (approximately 1.5 grams)

• 1/2 teaspoon onion powder (approximately 1.5 grams)

• 1/4 teaspoon dried oregano (approximately 0.5 grams)

• 1 pinch of cinnamon (approximately 0.1 grams)

• 2 tablespoons tomato paste (approximately 30 grams)

• 2 cups chicken or vegetable stock (approximately 480 grams)

• 1 teaspoon apple cider vinegar (approximately 5 grams)

• Black pepper to taste (approximately 1-2 grams)

• Sea salt to taste (approximately 1-3 grams)

Instructions:

1. Prepare the Chili Peppers:

   • Dice the dried chili peppers and soak them in warm water for 15 minutes to soften them.

2. Mix the Dry Ingredients:

   • In a small bowl, combine the flour and spices (cumin, garlic powder, onion powder, oregano, and cinnamon).

3. Cook the Roux:

   • Heat the oil in a saucepan over medium heat for a couple of minutes.

   • Add the flour and spice mixture to the pan, whisking for 1 to 2 minutes until the mixture becomes fragrant and slightly darker.

4. Incorporate the Tomato Paste:

   • Whisk the tomato paste into the pan, ensuring it blends smoothly with the roux.

5. Add the Broth:

   • Gradually pour in the chicken or vegetable stock, stirring constantly to avoid lumps.

   • Increase the heat to medium-high and bring the sauce to a gentle simmer. Continue cooking for 5 to 8 minutes, letting the sauce thicken slightly.

6. Finish the Sauce:

   • Remove the pan from the heat and stir in the apple cider vinegar.

   • Season with salt and pepper to taste.

Notes:

• Customize the Heat: Feel free to experiment with different types of dried chili peppers or a combination to achieve your desired level of heat and flavor. For a quicker alternative, substitute 1 tablespoon of ground chili powder for the dried peppers.

• Storage Tip: This sauce can be stored in an airtight container in the refrigerator for up to a week, making it a convenient option for meal prep.

This homemade red enchilada sauce is a game-changer, adding a depth of flavor that store-bought versions can't match. Use it to smother your favorite enchiladas, drizzle over tacos, or as a rich, flavorful chili base.

Download the full recipe guide to explore more tips and variations to help you master this delicious sauce. Whether you're cooking for a crowd or just for yourself, this guide ensures that every meal bursts with authentic Mexican flavor.

Red Enchilada Sauce

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