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homemade red enchilada sauce preparation
Chef Marce

Homemade Red Enchilada Sauce Recipe

5 from 7 votes
This homemade red enchilada sauce is rich, flavorful, and incredibly easy to make. Perfect for enchiladas, tacos, burritos, or even as a dipping sauce, this recipe will add authentic Mexican flair to your favorite dishes. Say goodbye to store-bought sauces and hello to bold, homemade flavors!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1 cup
Course: Main Course, Side Dish
Cuisine: Mexican
Calories: 45
Ingredients Method Video Notes

Ingredients
  

  • 2 tablespoons avocado oil or olive oil
  • 2 tablespoons all-purpose flour
  • 1/4 cup chili powder use mild or hot based on your preference
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 2 cups chicken or vegetable stock
  • Fine sea salt to taste

Method
 

  1. Heat the avocado oil in a medium saucepan over medium heat.
  2. Add the flour and whisk continuously for 1-2 minutes to create a smooth roux. This step ensures your sauce will be thick and silky.
  3. Stir in the chili powder, garlic powder, cumin, and oregano. Whisk for 1 minute to toast the spices and release their flavors.
  4. Gradually pour in the chicken or vegetable stock, whisking constantly to avoid lumps.
  5. Bring the mixture to a simmer and reduce the heat to low. Allow it to cook for 8-10 minutes, stirring occasionally, until the sauce has thickened slightly.
  6. Taste the sauce and add fine sea salt as needed to enhance the flavor.
  7. Use the sauce immediately or store it for later use.

Video

Notes

Tips for the Perfect Red Enchilada Sauce

  1. Chili Powder Choice: Use a high-quality chili powder for the best flavor. For a smoky twist, mix in a bit of ancho or chipotle chili powder.
  2. Adjust Consistency: For a thicker sauce, simmer longer. For a thinner sauce, add an extra 1/4 cup of stock.
  3. Make It Spicy: Add a pinch of cayenne pepper for extra heat.
  4. Vegetarian-Friendly: Use vegetable stock for a fully vegetarian sauce.
  5. Storage: Store leftover sauce in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
This homemade red enchilada sauce will elevate any dish, providing a burst of authentic flavor that’s easy to customize. Enjoy it with your favorite enchiladas, tacos, or as a base for soups and stews!