Simple Red Enchilada Sauce Recipe | Easy Authentic Mexican Sauce
A quick, silky red enchilada sauce built from toasted spices, a light roux, tomato paste, and broth for authentic flavor in minutes. Easily adjust heat, salt, and thickness to taste.
Ingredients
Ingredients
- 2 tablespoons neutral oil (avocado, canola, or light olive)
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder (good-quality, not too bitter)
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano (or regular oregano)
- 1/2 teaspoon garlic powder (or 2 cloves minced)
- 1/4 teaspoon onion powder
- 1 tablespoon tomato paste
- 2 cups low-sodium chicken or vegetable broth
- 1 teaspoon apple cider vinegar (or red wine vinegar)
- 3/4 to 1 teaspoon kosher salt, to taste
- Freshly ground black pepper, to taste
- Optional: pinch of cayenne, chipotle powder, or a splash of adobo sauce
- Optional chile boost: 1–2 tablespoons ancho chili powder or 1 rehydrated guajillo chile, blended smooth
Instructions
Instructions
- Warm the oil in a medium saucepan over medium heat until it shimmers.
- Whisk in the flour and cook, whisking constantly, for about 1 minute until it smells nutty but does not brown.
- Add the chili powder, cumin, oregano, garlic powder, and onion powder and whisk for about 30 seconds to toast the spices.
- Whisk in the tomato paste and cook for another 30 seconds to lightly caramelize.
- Slowly pour in the broth while whisking to smooth out any lumps and combine until glossy.
- Bring to a gentle simmer, then reduce heat to medium-low and cook 5 to 7 minutes, stirring occasionally, until the sauce thickens to coat a spoon.
- Stir in the vinegar, 3/4 teaspoon salt, and black pepper, then taste and adjust seasoning and heat as desired with cayenne or chipotle.
- For an extra-smooth texture, blend briefly with an immersion blender, then adjust consistency with a splash of broth if too thick or simmer 1 to 2 minutes more if too thin.
Notes
Yields about 2 cups, enough for a 9x13 pan of enchiladas (10–12 tortillas). For gluten-free, replace flour with 1 tablespoon cornstarch whisked into cold broth before adding, or use 1–2 tablespoons masa harina. For a deeper chile flavor, add ancho chili powder or a blended rehydrated guajillo. Store refrigerated up to 1 week or freeze up to 3 months; reheat gently and thin with broth or water if needed.