Red Enchilada Sauce For All Your Latin Dishes
This red enchilada sauce is SO EASY! Made from scratch with rich, bold flavors, perfect for tacos, burritos, and more.
Equipment
- Large Skillet
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Blender
- Storage containers
Ingredients
- 1/4 cup vegetable oil or 2 tbsp butter and 2 tbsp olive oil
- 1 medium onion diced
- 1 large garlic clove minced
- 1 cup carrots diced
- 2 tablespoons all-purpose flour
- 1/2 cup chili powder about 2 1/4 packets
- 2 1/2 cups water
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- salt to taste
Instructions
Step 1: Sauté the Vegetables
- In a large skillet, heat the vegetable oil (or the butter and olive oil mixture) over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and diced carrots, continuing to sauté for another 3-4 minutes until the carrots are slightly tender.
Step 2: Create the Roux
- Sprinkle the all-purpose flour over the sautéed vegetables. Stir well to combine, allowing the flour to cook for about 1 minute. This will create a roux that will thicken your sauce.
Step 3: Add the Spices
- Next, add the chili powder, Mexican oregano, and ground cumin to the skillet. Stir to coat the vegetables evenly with the spices, and let them cook for an additional minute to release their flavors.
Step 4: Incorporate Water
- Slowly pour in the 2 1/2 cups of water, stirring continuously to prevent lumps from forming. Bring the mixture to a gentle simmer, allowing it to thicken for about 10-15 minutes. Stir occasionally to ensure it doesn’t stick to the bottom of the pan.
Step 5: Season to Taste
- Once the sauce has thickened to your liking, taste it and add salt as needed. If you prefer a smoother sauce, you can use a blender to blend it to your desired consistency.
Step 6: Cool and Store
- Allow the red enchilada sauce to cool before transferring it to airtight storage containers. It can be stored in the refrigerator for up to a week or frozen for longer storage.
Notes
- Adjust the chili powder amount to control the heat level to your preference.
- Use a blender for a smoother sauce texture if desired.
- Store leftover sauce in airtight containers; refrigerate up to one week or freeze for longer storage.