Description
Homemade red enchilada sauce elevates Mexican cuisine with bold, authentic flavors that dance across your palate. Rich tomato base and balanced spices create a versatile sauce perfect for traditional dishes and creative culinary adventures you’ll crave.
Ingredients
Scale
Main Spices and Seasonings:
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon smoked paprika (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Liquid Ingredients:
- 2 cups (480 milliliters) chicken broth or vegetable broth
- 1 teaspoon apple cider vinegar (optional, for added tang)
Base and Thickening Ingredients:
- 2 tablespoons vegetable oil or olive oil
- 2 tablespoons all-purpose flour
Instructions
- Warm the cooking vessel over medium flame, introducing a layer of oil to create a smooth base for the foundational roux.
- Incorporate flour into the heated oil, continuously whisking to develop a golden, aromatic mixture that releases a subtle nutty essence, taking approximately 1-2 minutes.
- Sprinkle an array of vibrant spices – chili powder, cumin, garlic powder, onion powder, oregano, and smoked paprika – allowing them to bloom and intensify their flavors for a brief 30-second interval.
- Methodically stream broth into the spice-infused roux, carefully eliminating potential lumps through consistent, gentle whisking.
- Reduce flame to a low setting, allowing the sauce to gently simmer and transform, stirring periodically to achieve a desirable thickened consistency over 5-7 minutes.
- Elevate the sauce’s flavor profile by introducing salt, freshly ground pepper, and a splash of apple cider vinegar, tasting and adjusting seasonings to personal preference.
- The sauce is now prepared for immediate use in enchilada preparations or can be cooled and preserved in a sealed container, maintaining freshness in the refrigerator for one week or frozen up to three months.
Notes
- Roux Mastery: Toast flour and oil carefully to develop a rich, nutty base without burning, which creates deeper flavor complexity for the enchilada sauce.
- Spice Blooming Technique: Dry-toasting spices briefly intensifies their aromatic compounds, releasing more robust and concentrated flavors into the sauce.
- Whisking Wisdom: Pour broth slowly while continuously whisking to prevent lumps and ensure a smooth, silky sauce texture that coats ingredients perfectly.
- Dietary Flexibility: Swap chicken broth with vegetable broth for a vegetarian version, or use gluten-free flour for a celiac-friendly alternative without compromising taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 2
- Calories: 145
- Sugar: 1g
- Sodium: 635mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg