How to Make Easy Red Enchilada Sauce
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! Makes about 3 1/2 cups.
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Servings: 8 servings
- 1/4 cup lard 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)
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.
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.
Calories: 91kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 550mg | Potassium: 182mg | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 8mg | Calcium: 16mg | Iron: 1.1mg