In a small bowl whisk together the flour (or masa harina), 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.
<p>This recipe for Red Enchilada Sauce (Quick Version) was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/how-to-make-red-enchilada-sauce/ </p>