Servings
Font
Back
5.0 from 21 votes

Red Enchilada Sauce (Quick Version)

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 8 servings
Calories: 91 kcal
Course: Condiments
Cuisine: American , Tex-Mex

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

    Cup of Yum
  1. In a small bowl whisk together the flour (or masa harina), chili powder, cumin, garlic and onion powders, oregano, cayenne, marjoram and salt.
  2. 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.
  3. 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.
  4. 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

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

% 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.