Let me show you how to make Easy Red Enchilada Sauce so you never have to buy canned again. It’s super easy to make, and you probably already have all the ingredients on hand like chicken stock and warm spices. Made in about 10 minutes, enchiladas or chilaquiles are not far away!
This stuff is quite good. I mean I could just dip sour dough bread in it for a snack!
This is the down and dirty, easy peasy method. I’ll be sharing my Authentic Mexican Red Enchilada Sauce version soon.
But for now all you need are basic pantry items. While you can use olive oil to cook the flour mixture that gets mixed as the sauce base, I use lard and Mexican oregano for a more authentic flavor.
All the spices get mixed in with the flour, tomato paste and chicken stock round out the list of ingredients. After the red enchilada sauce is cooked I add some apple cider vinegar for a little brightness in flavor.
I like to use Mexican oregano in my Latin cooking as it has a more authentic flavor. If you can’t find Mexican oregano, please, by all means use whatever oregano you have on hand. You are going to love this red enchilada sauce!
A little information for you on the two different oreganos: Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.
Around our house we like the spice and heat, but this one is strictly flavor with a mild heat. Double the cayenne for a little more heat and pour this over your next batch of enchiladas or use in chilaquiles for breakfast. This freezes well too.
With friends dropping by the other day on short notice I made this sauce for my Beef and Potato Enchiladas. That recipe is coming Monday, so stay tuned!
For other Mexican recipes try my Authentic Mexican Pickled Carrots, How To Make Pollo Asado or try this Mojo Carne Asada Tacos. Enjoy!
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Easy Red Enchilada Sauce
Ingredients
- 1/4 cup lard (Crisco) or olive oil
- 1/4 cup flour
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried Mexican oregano (See Note 1)
- 1/4 tsp cayenne powder (See Note 2)
- 1/2 tsp marjoram
- 1/2 tsp salt
- 1/4 cup tomato paste
- 3 cups chicken broth
- 1 tsp apple cider vinegar (See Note 3)
Instructions
- In a small bowl whisk together the flour, chili powder, cumin, garlic and onion powders, oregano, cayenne, marjoram and salt.
- In a medium saucepan over medium heat add the lard or oil. After a minute add the flour spice mixture and whisk to coat with oil, cooking for a minute or two.
- Whisk in tomato paste and cook for 2 minutes. Whisk in the chicken stock, breaking up any lumps and cook on high for 5-6 minutes. Sauce will bubble and thicken.
- Remove from heat and whisk in the vinegar. Season to taste with salt and use immediately. If using later, allow to cool and note in airtight container, or freeze.
Video
Notes
- I like to use Mexican oregano in my Latin cooking as it has a more authentic flavor. If you can’t find Mexican oregano, please, by all means use whatever oregano you have on hand. You are going to love this red enchilada sauce! A little information for you on the two different oreganos: Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.
- If you like a little more kick like I do, double the cayenne to 1/2 teaspoon.
- Feel free to substitute with distilled white vinegar.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
The enchilada sauce was awesome and so simple. I did not have any lard and thought it needed more flavor than olive oil so I used bacon fat. Other than that I followed the recipe as written. It was the best.
Hi Kevin, I just made pickled Mexican vegetables with apple cider vinegar. My sister told me I should’ve sterilize the jar. I did not sterilize the jar. Will my vegetables be safe to eat?
thanks and merry Christmas 🙂 🎄
As long as you are not canning them and the jar was clean, they should be fine. See recipe Notes for canning information. They never last more than a week in the fridge anyways because they get eaten so quickly. Enjoy!
Thank you Kevin.
Made this sauce today, and it’s a keeper! Loved it. I didn’t alter anything. I made it in the early afternoon so that the flavors could blend by dinner.
Excellent, love it Jennifer. Thanks!
I made this sauce for dinner tonight and it was so easy and it’s delicious! Thank you 😉
Thanks so much for coming back to let me know Cynthia, much appreciated!
How long does this stay good in the fridge/freezer in an air tight container?
Thoughts on a substitute for flour to make this low/no carb and gluten free? Not sure coconut flour or almond flour would work – anyone tried a substitute? I do like the idea of making my own so I can reduce the sodium as well.
Hi Randy. As I mentioned to Debi I did a little research and found this, although I have yet to try it myself… What We’re doing in the recipe is using the flour and fat (lard or oil) to make a roux (a thickener for sauces and soups using flour and butter usually). I hope this help. Let me know!
I used corn tortillas ground into a powder worked soedefully and added some texture this recipe is a keeper!
Fantastic! Great way to thicken it. I also have this Authentic Red Enchilada Sauce is made from scratch using dried chiles, onions, tomatoes, garlic and herbs if you’d like to try it Nadia. 🙂
Hi, I love to have homemade items on hand and we love enchiladas. Do you think I could substitute gluten free flour for traditional flour?
Hi there Debi! Thanks for asking. I did a little research and found this, although I have yet to try it myself… What We’re doing in the recipe is using the flour and fat (lard or oil) to make a roux (a thickener for sauces and soups using flour and butter usually). I hope this help. Let me know!
I use gluten-free flour, Bob’s Red Mill, and it turns out fine.
Excellent, thanks Hilary!
I have to admit, I’ve been lazy in the past, and I’ve used canned enchilada sauce Kevin. This looks so easy and so good! Next time I’ll be making homemade! Thanks for the recipe! Love the video!
Next time give it a go Mary Ann! So good! Thanks for taking the time to let me know. 🙂
I’m SO happy I revisited your site. My hubs LOVES enchiladas. The last time I made them I used store bought sauce. Whelp, not anymore!!! The next time I make enchiladas I’m making YOUR sauce! Pinning! 😀
No more store bought canned version for you Christina! Make the effort too to seek out Mexican oregano, it makes all the difference. Thanks so much for stopping by to let me know, too. 🙂
Hey Kevin. Wish I’d had this recipe yesterday. I made enchiladas for dinner last night. I’ve starting using corn tortillas in m enchiladas as I like the texture and corn flavor better, they also hold up better for leftovers. I much prefer this to canned because I know what is in it.
Hey there Dorothy! I love the corn ones too, so they can easily be used as a substitute here or in any other enchilada recipe, although they will be a bit smaller! Check out Monday’s post for the shredded beef enchilada recipe. Tell Gary HELLO!