Red Enchilada Sauce
This red enchilada sauce brings the classic taste of Mexican kitchens to your table without the need for canned shortcuts. Made from a blend of vegetable oil, flour, and aromatic spices, it develops a rich, velvety texture that clings to tortillas, chicken, or vegetables alike. The sauce simmers for just 20 minutes, allowing the tomato paste and broth to meld into a deep, smoky hue. It yields about 2.5 cups, enough for a family‑size casserole or a batch of tacos. Serve it warm, and store leftovers for quick meals later in the week.
Essential Kitchen Tools
| Tool | Why It Matters |
|---|---|
| Medium saucepan | Even heat distribution prevents scorching. |
| Whisk | Incorporates flour and broth without lumps. |
| Measuring spoons | Ensures precise spice ratios for balanced flavor. |
| Heat‑proof container | Allows safe storage and reheating. |
Why This Recipe Works
The secret to a great enchilada sauce is the combination of a roux and a well‑balanced spice blend. The roux, made from equal parts oil and flour, creates a stable thickening base that holds up when the sauce is simmered and later reheated. By cooking the flour briefly, you eliminate any raw taste and develop a light nutty flavor that supports, rather than competes with, the bold chilies and cumin. The tomato paste adds depth and a subtle sweetness, while the broth supplies body and a savory backbone. Together, these elements produce a sauce that clings to tortillas, stays glossy, and retains its character after cooling.
For more background on this sauce, see its culinary reference, and general guidance on safe food handling.
Nutrition Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Total Fat | 12 g |
| Carbohydrates | 56 g |
| Protein | 8 g |
| Sodium | 720 mg |
Red Enchilada Sauce
A quick, homemade red enchilada sauce that balances heat and flavor with pantry staples.
Ingredients
Get new sauce recipes
One tasty homemade sauce in your inbox each week. No spam, unsubscribe anytime.
