Red Enchilada Sauce (Quick Version)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
8 mins
-
Total Time
18 mins
-
Servings
8 servings
-
Calories
91 kcal
-
Course
Condiments
Red Enchilada Sauce (Quick Version)
Description
The Red Enchilada Sauce (Quick Version) uses a roux base of lard or oil and flour combined with an array of spices: chili powder, cumin, garlic and onion powders, Mexican oregano, marjoram, cayenne pepper, and salt. Tomato paste is cooked in this mixture before chicken broth is slowly whisked in to create a smooth sauce that thickens upon simmering. Apple cider vinegar is added at the end to balance the flavors with mild acidity.
This sauce offers robust and layered flavors, with the warm spices lending depth and a mild heat that can be adjusted by varying cayenne levels. Mexican oregano imparts a distinctive earthy and citrus undertone quite different from Mediterranean oregano, which is a suggested substitute if necessary. The sauce has a velvety texture due to the roux and cooks quickly on the stovetop.
It serves as a versatile enchilada sauce that can be used immediately or cooled and stored, allowing users to enhance enchiladas with a distinctive homemade flavor that avoids the thinner, watery consistency of some jarred sauces.
The notes mention the difference between Mexican and Mediterranean oregano, recommend adjusting cayenne for heat preference, and allow substituting distilled white vinegar if needed.
Ingredients
- 1/4 cup lard Crisco or olive oil
- 1/4 cup all-purpose flour or Masa Harina
- 1 tbsp chili seasoning
- 1 tsp cumin ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano See Note 1, dried, Mexican
- 1/4 tsp cayenne pepper 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
- Mexican oregano imparts a distinctive flavor; use what is available if you can’t find it.
- Increase cayenne pepper to 1/2 teaspoon for a spicier sauce.
- Distilled white vinegar may be used instead of apple cider vinegar if preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
