Homemade Red Enchilada Sauce
There’s something undeniably comforting about a warm plate of enchiladas, especially when they are smothered in a rich and vibrant red enchilada sauce. This Homemade Red Enchilada Sauce recipe is a game changer, bringing a burst of flavor and a touch of authenticity to your favorite Mexican dishes. Whether you’re drizzling it over enchiladas, tacos, or just about anything that needs a little kick, this sauce is sure to impress.
Why You’ll Love This Recipe
This Homemade Red Enchilada Sauce is not only simple to make, but it also allows you to control the ingredients, ensuring freshness and flavor without any preservatives. You’ll love the depth of flavor achieved through the combination of spices and tomato sauce, and it’s versatile enough to be used in a variety of dishes. Plus, it’s ready in under 30 minutes!
What’s in the Bowl
To create this delicious sauce, you’ll need a few key ingredients that you might already have in your pantry. Let’s take a closer look:
- 2 tablespoons butter: This adds richness and helps to create a roux.
- 2 tablespoons all-purpose flour: This is used to thicken the sauce.
- 15-ounce canned tomato sauce: The base of your enchilada sauce, providing a deep tomato flavor.
- 3 tablespoons chili powder or ground ancho chile: This is where the heat comes from—adjust according to your spice preference.
- 1 teaspoon ground cumin: Adds an earthy warmth that complements the chili.
- 1 teaspoon onion powder: Brings a savory depth to the sauce.
- 1 teaspoon garlic powder: Enhances the overall flavor profile.
- 1 teaspoon dried oregano: Offers a hint of herbal freshness.
- 3 cups vegetable broth or water: To thin out the sauce to your desired consistency.
- Salt and pepper: To taste, enhancing all the flavors.
Setup & Equipment
Before you get started, make sure you have the following equipment on hand:
- Medium saucepan: For cooking the sauce.
- Whisk: Essential for combining ingredients smoothly.
- Measuring cups and spoons: To ensure accuracy in your proportions.
- Spoon or spatula: For stirring and scraping down the sides of the pan.
Homemade Red Enchilada Sauce — Do This Next
Now, let’s dive into the step-by-step process to whip up this delicious sauce:
Step 1: Melt the Butter
In a medium saucepan, melt the 2 tablespoons of butter over medium heat. Be careful not to let it brown; you want it just melted.
Step 2: Make the Roux
Once the butter is melted, add 2 tablespoons of all-purpose flour to the pan. Whisk continuously for about 1 minute until the mixture is smooth and bubbly. This creates a roux that will help thicken your sauce.
Step 3: Add the Tomato Sauce
Stir in the 15-ounce canned tomato sauce, mixing well to combine with the roux. The sauce will start to thicken slightly.
Step 4: Spice It Up
Next, add the 3 tablespoons of chili powder (or ground ancho chile), 1 teaspoon of ground cumin, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of dried oregano. Stir well to ensure the spices are evenly distributed.
Step 5: Thin the Sauce
Gradually whisk in 3 cups of vegetable broth or water to achieve your desired consistency. If you like a thicker sauce, use less liquid; for a thinner sauce, add a bit more.
Step 6: Season
Taste the sauce and add salt and pepper to taste. Remember, a little goes a long way, so start with a small pinch and adjust as needed.
Step 7: Simmer
Bring the sauce to a simmer over medium heat. Reduce the heat to low and let it cook for about 10 minutes, stirring occasionally to prevent sticking. This helps the flavors meld beautifully.
Step 8: Store or Use
Once the sauce is ready, you can either use it immediately for your enchiladas or let it cool before storing it in an airtight container in the fridge or freezer for later use.
Season-by-Season Upgrades
Feel free to customize your Homemade Red Enchilada Sauce with these seasonal upgrades:
- In the Summer: Add fresh tomatoes and summer herbs like basil for a refreshing twist.
- In the Fall: Incorporate roasted pumpkin or squash puree for a unique flavor.
- In the Winter: Mix in a bit of chipotle in adobo sauce for a smoky kick.
- In the Spring: Add fresh cilantro or green onions for a burst of freshness.
Frequent Missteps to Avoid
Here are some common pitfalls when making your Homemade Red Enchilada Sauce and how to avoid them:
- Not whisking the roux enough: Make sure to whisk constantly to avoid lumps.
- Using too much liquid: Start with less broth and add more as needed to control the thickness.
- Skipping the simmer: Allowing the sauce to simmer helps develop flavor, so don’t rush this step!
- Not tasting as you go: Always taste and adjust seasonings to your preference.
Save It for Later
Want to make a big batch of Homemade Red Enchilada Sauce? Here’s how to store it:
- Refrigerate: Store in an airtight container for up to 1 week.
- Freeze: Pour the cooled sauce into freezer-safe containers or bags and freeze for up to 3 months. Thaw in the fridge before using.
Homemade Red Enchilada Sauce Q&A
Can I use fresh tomatoes in this recipe?
Absolutely! You can use fresh tomatoes instead of canned tomato sauce, but you might want to cook them down a bit first to reduce excess moisture.
Is this sauce spicy?
The spice level can be adjusted by choosing milder or hotter chili powders. Start with a smaller amount and increase based on your heat preference.
Can I make this sauce vegan?
Yes! Simply substitute the butter with a plant-based butter or olive oil, and you’re good to go.
How can I use this enchilada sauce besides enchiladas?
This sauce is incredibly versatile! Use it in tacos, burritos, or as a dipping sauce for quesadillas. It can also be drizzled over nachos or used in casseroles.
The Last Word
Making your own Homemade Red Enchilada Sauce is not only rewarding but also allows for customization to suit your taste buds. With easily accessible ingredients and a straightforward process, you can elevate your cooking and impress your family and friends. The vibrant flavors and rich texture will have everyone asking for your secret ingredient! Enjoy your culinary adventure, and don’t forget to get creative with this delicious sauce in all your favorite Mexican dishes.
Homemade Red Enchilada Sauce
Ingredients
Equipment
Method
- Step 1: Melt the Butter - In a medium saucepan, melt the 2 tablespoons of butter over medium heat. Be careful not to let it brown; you want it just melted.
- Step 2: Make the Roux - Once the butter is melted, add 2 tablespoons of all-purpose flour to the pan. Whisk continuously for about 1 minute until the mixture is smooth and bubbly.
- Step 3: Add the Tomato Sauce - Stir in the 15-ounce canned tomato sauce, mixing well to combine with the roux. The sauce will start to thicken slightly.
- Step 4: Spice It Up - Add the 3 tablespoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of dried oregano. Stir well to ensure the spices are evenly distributed.
- Step 5: Thin the Sauce - Gradually whisk in 3 cups of vegetable broth or water to achieve your desired consistency.
- Step 6: Season - Taste the sauce and add salt and pepper to taste.
- Step 7: Simmer - Bring the sauce to a simmer over medium heat. Reduce the heat to low and let it cook for about 10 minutes, stirring occasionally.
- Step 8: Store or Use - Use immediately or let it cool before storing in an airtight container in the fridge or freezer for later use.
Notes
- For a richer flavor, consider using homemade vegetable broth.
- This sauce can be made vegan by substituting butter with plant-based butter.
- Store leftovers in an airtight container for up to a week in the fridge.
