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This homemade red enchilada sauce transforms ordinary Mexican dishes into restaurant-quality meals with minimal effort. I've been making this recipe for years and it's completely ruined store-bought versions for my family – once you try this richly flavored sauce, those cans will gather dust in your pantry.
I originally created this when I ran out of enchilada sauce mid recipe prep and had guests arriving in an hour. What started as a kitchen emergency has become our family's signature sauce that friends and relatives constantly request the recipe for.
Ingredients
- Vegetable oil creates the base for your roux without adding competing flavors
- All purpose flour thickens the sauce perfectly while maintaining a silky texture
- Chili powder provides that gorgeous red color and authentic Mexican flavor profile
- Ground cumin adds earthy warm notes that balance the acidity of the tomatoes
- Dried oregano brings subtle herbal complexity that store bought sauces lack
- Low sodium beef broth creates depth without making the sauce too salty
- Tomato sauce provides body and bright flavor to carry the spices
- Fresh garlic clove intensifies the savory elements and elevates the entire sauce
Step-by-Step Instructions
- Create the Roux
- Heat oil in a medium saucepan over medium heat until it shimmers slightly. Sprinkle in flour while whisking constantly to prevent lumps. Continue whisking for about 30 seconds until the mixture is smooth and bubbling lightly.
- Bloom the Spices
- Add chili powder, cumin, and oregano to the roux, stirring constantly. This crucial step toasts the spices and releases their essential oils, creating much deeper flavor than simply adding them later. Cook for exactly 2 minutes, watching carefully to prevent burning which would make your sauce bitter.
- Add the Liquids
- Pour in beef broth gradually while whisking vigorously to incorporate the roux completely. Once smooth, add tomato sauce and minced garlic, stirring until fully combined. The mixture will look somewhat thin at this point but will thicken as it simmers.
- Simmer to Perfection
- Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally to prevent sticking. The sauce will darken slightly and thicken to a beautiful consistency that coats the back of a spoon. Taste and adjust salt level according to your preference.
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My absolute favorite way to use this sauce is with cheese enchiladas on Sunday nights. The rich depth reminds me of the enchiladas my grandmother would make when we visited her in Arizona during summer breaks. She always said the secret was taking time with the sauce, never rushing the spice-blooming step.
Make It Your Own
This recipe offers tremendous flexibility depending on your preferences. For milder sauce, reduce the chili powder to 2-3 tablespoons. For extra kick, add ¼ teaspoon of cayenne pepper or a diced chipotle pepper in adobo sauce. The beauty of homemade enchilada sauce is adapting it precisely to your family's taste preferences.
Gluten-Free Adaptation
Converting this recipe for gluten-sensitive diets is incredibly simple. Simply substitute the all-purpose flour with 1 tablespoon of cornstarch. The cornstarch creates the same thickening effect without changing the flavor profile. When using cornstarch, mix it with an equal amount of cold water first to create a slurry before adding to prevent clumping.
Storage and Freezing
This enchilada sauce maintains its quality exceptionally well when stored properly. Allow sauce to cool completely before transferring to airtight containers. For freezing, portion the sauce into freezer bags in 1-cup measurements for easy thawing of exactly what you need. The sauce freezes beautifully for up to 3 months without texture changes. For weekly meal prep, refrigerate in glass containers for grab-and-go Mexican dishes all week.
Authentic Variations
While this recipe provides a wonderful quick version, authentic Mexican enchilada sauce traditionally uses dried whole chilies instead of powder. If you have extra time and access to dried guajillo, ancho, or pasilla chilies, toast them lightly, soak in hot water until soft, then blend with other ingredients for incredibly complex flavor. This version takes longer but offers a truly restaurant-quality sauce that will impress even the most discerning guests.
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Common Questions
- → How long does homemade enchilada sauce last?
The homemade enchilada sauce will last up to 1 week when stored properly in the refrigerator. For longer storage, it can be frozen for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before using.
- → Can I make this enchilada sauce gluten-free?
Yes! To make this sauce gluten-free, simply substitute the 2 tablespoons of all-purpose flour with 1 tablespoon of cornstarch. The cornstarch will work as a thickening agent while keeping the sauce completely gluten-free.
- → What dishes can I use this sauce with besides enchiladas?
While perfect for traditional enchiladas, this versatile sauce works wonderfully in many Mexican dishes including chilaquiles, as a topping for Mexican rice, mixed into taco meat for extra flavor, drizzled over burrito bowls, or as a base for Mexican soups and stews.
- → Is there a way to make this sauce less spicy?
To reduce the spiciness, you can decrease the amount of chili powder used. Start with just 2 tablespoons instead of 1/4 cup if you prefer a milder flavor. You can also use a milder chili powder blend specifically labeled as mild.
- → Can I use chicken broth instead of beef broth?
Absolutely! While beef broth provides a deeper, richer flavor, chicken broth works perfectly well as a substitute. Vegetable broth can also be used to make this sauce vegetarian-friendly without sacrificing much flavor.
- → How can I make this sauce more authentic?
For a more authentic version, you can use dried Mexican chiles instead of chili powder. Toast and soak dried ancho, guajillo, or pasilla chiles, then blend them with the other ingredients. This creates a deeper, more complex flavor profile typical of traditional Mexican cooking.