Description
Homemade red enchilada sauce is so simple to make and comes with bolder flavors than you can find in a can. Serve with a variety of dishes, not just enchiladas.
Ingredients
Scale
- 1–15 oz can tomato sauce/puree (approximately 2 cups)
- 1–2 tbsp oil
- 1 tbsp all purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dry oregano
- 1/2 tsp cumin seeds powder
- 1/2 tsp red chili powder (or to taste)
- 1/2 to 1 tsp salt (or to taste)
- 1/8 tsp black pepper
- 2–3 cups water or vegetable/chicken stock
Instructions
- In a pot add oil and once hot add the flour and keep mixing until light golden in color. Then add the tomato sauce and the spices like garlic, onion, oregano, cumin, red chili powder salt and pepper. Mix well. Add 2 cups of water or veg/chicken stock.
- Bring it to a boil and simmer for 10-15 mins or until the sauce thickens. If you feel the sauce is too thick add one more cup of water and simmer for 5-10 mins more.
- Cool completely and refrigerate for up to a week in fridge or freeze and later use.
- Category: Side, Sauce, Condiment
- Cuisine: Mexican