Red Enchilada Sauce Recipe
Servings: 6 servings
Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons flour
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 1/2 teaspoon onion powder
- ¼ teaspoon dried oregano
- 1/2 teaspoon House Seasoning Blend
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1 teaspoon apple cider vinegar
Instructions
- In a small bowl, add the flour, chili powder, cumin, garlic powder, onion powder, oregano and House Seasoning blend.
- In a medium pot, heat the oil over medium-high heat.
- Add the spice mixture to the hot oil and stir constantly for 1 minute. The color should get darker.
- Stir in the tomato paste.
- Slowly add the stock and whisk until there are no lumps.
- Bring to a slight boil, reduce heat and simmer for 5-7 minutes or until the sauce has thickened slightly. The sauce will continue to thicken as it cools.
- Remove from heat and stir in vinegar.
Notes
- Use good ingredients. Splurge for a good quality chili powder or cayenne pepper since that is the flavor base of this easy Enchilada Sauce.
- Mix it Up. You can always cut back on the chili powder to suit your family’s tastes. Remember you can always add more, but you can’t take it out or use things like adobo seasoning.
- Vinegar Substitute: If you don’t have apple cider vinegar, you can substitute distilled white vinegar in its place.
- Add Chipotle Pepper: For a little kick and warmth add these.
- Warmth: A pinch of cinnamon or paprika give great warmth to the sauce and flavor for your casseroles.
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