Red Enchilada Sauce (Quick Version)
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
18 mins
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Servings
8 servings
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Calories
91 kcal
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Course
Condiments
Red Enchilada Sauce (Quick Version)
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This red enchilada sauce is tasty enough to use as a dip and so easy to make you’ll never use canned sauce again. Whip up a batch today.Makes about 3 1/2 cups.
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Ingredients
- 1/4 cup lard (Crisco) or olive oil
- 1/4 cup all purpose flour (or Masa Harina)
- 1 tbsp chili seasoning
- 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)
Instructions
- 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.
Notes
- 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.
- 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.
Nutrition Information
Show Details
Calories
91kcal
(5%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
550mg
(23%)
Potassium
182mg
(5%)
Sugar
1g
(2%)
Vitamin A
445IU
(9%)
Vitamin C
8mg
(9%)
Calcium
16mg
(2%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 550mg | 23% |
| Potassium | 182mg | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 16mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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