Red Enchilada Sauce

Red Enchilada Sauce

300kcal
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Prep 5 minutes
Cook 15 minutes
Total 20 minutes
A classic Mexican-style red enchilada sauce made with chili powder, toasted spices, beef stock and tomato sauce — quick to prepare and great for enchiladas, chilaquiles or as a red sauce base.
Servings 8 servings
Course Sauce
Cuisine Mexican

Ingredients

  • 3 tbsp vegetable oil
  • 2 tbsp all-purpose flour
  • 1/4 cup chili powder
  • 1 tsp cumin freshly toasted and ground if you can
  • 1/2 tsp dried oregano preferably Mexican oregano
  • 2 cups beef stock
  • 1 1/2 cups tomato sauce
  • 1 clove garlic minced
  • salt to taste

Method

  1. In a saucepan, stir together the oil, flour, chili powder, cumin, and oregano. Cook over medium heat for about 2 minutes, stirring, to form a fragrant roux.
  2. Slowly add the beef stock, then the tomato sauce, followed by the minced garlic and salt. Whisk or stir until smooth.
  3. Bring to a simmer, reduce heat to low, and simmer gently for about 15 minutes, stirring occasionally, until slightly thickened and flavors meld.
  4. Adjust seasoning with salt to taste. Cool and store in the fridge for up to 1 week.

Nutrition

Calories300kcalCarbohydrates18gProtein6gFat24gSaturated Fat3gCholesterol10mgSodium900mgPotassium900mgFiber5gSugar10gVitamin A15IUVitamin C20mgCalcium60mgIron2.5mg

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