This versatile homemade red enchilada sauce will add a rich and spicy kick to enchiladas, tacos, burritos, chilaquiles, and Mexican casseroles. How to make this red enchilada sauce recipeIngredients needed and substitutions:
- Vegetable oil
- Flour
- Ground cumin
- Dried oregano leaves
- Smoked paprika
- Hot chilli powder (or mild chilli powder if you prefer less heat)
- Garlic powder
- Onion powder
- Teaspoon salt
- Vegetable stock
- Passata (or tomato sauce if you are in the US)
Step 1: Brown the flour
First, you need to lightly brown the flour (aka make a roux). As the flour browns in the oil, it will develop a toasty, nutty flavour that will add depth to the sauce. Make sure not to burn the flour or it will turn bitter and ruin the taste of this red enchilada sauce. Adding flour also helps thicken the sauce as it cooks.
Heat 2 tablespoons of vegetable oil in a saucepan in a medium saucepan over medium-high heat until it is shimmering. Reduce the heat to medium and whisk in the flour. Whisking constantly, cook until lightly brown, about 30 seconds.
Step 2: Add the spices and salt
Stir in the spices and salt and cook for another 30 seconds.
Step 3: Thicken the red enchilada sauce
Add the vegetable stock and passata. Bring to a boil, then, whisking continuously, cook until the sauce has reduced to about 650ml (2 3/4 cups) and is thick enough to coat the back of a spoon, about 10 minutes. Remove from the heat and set aside.
You can make this red enchilada sauce straightaway or make it ahead of time. It will keep refrigerated in an airtight container for up to 5 days. For freezing instructions see the FAQs instructions below.