Red Enchilada Sauce
This rich, savory sauce comes together quickly in a single pot and is perfect for coating enchiladas or using as a base for countless Mexican-inspired dishes. The combination of chili powder, cumin, and oregano creates a deeply flavorful sauce that's both comforting and versatile. Make a batch and keep it on hand for weeknight dinners that need a delicious shortcut.
Sauce, Dinner, Lunch · Beginner · saucepan · whisk · make-ahead · Ryan Shinazy’s Kitchen
Prep 5 min · Cook 15 min · Total 20 min · Serves 1
Ingredients
- 2 tbsp avocado oil or olive oil
- 2 tbsp all-purpose flour
- 1/4 cup chili powder (see note below)
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp dried oregano
- 2 cups chicken or vegetable stock
- fine sea salt (to taste)
Instructions
- Cook the roux and spices: Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
- Simmer: Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.
- Season: Give the sauce a taste and season with salt, as needed. (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use.)
- Serve: Use immediately in your favorite recipe and enjoy!