This versatile homemade red enchilada sauce will add a rich and spicy kick to enchiladas, tacos, burritos, chilaquiles, and Mexican casseroles.
This versatile homemade red enchilada sauce will add a rich and spicy kick to enchiladas, tacos, burritos, chilaquiles, and Mexican casseroles. Ready in less than 15 minutes, you can use it straightaway or make a batch ahead of time for later use.
Made with passata and a blend of spices, this sauce can be customised to suit individual tastes by adjusting the heat level whether you prefer it mild or fiery hot.
As the first two steps are really quick, I like to prepare all the ingredients in advance and not waste time rummaging through my spice drawer.
Thick and velvety I use this red enchilada sauce recipe for my Jackfruit Enchilada. It is quite different from the enchilada sauce in my cookbook that I use for my Turkey Enchilada Skillet (page 240) below. Don’t forget tp grab that recipe from my FREE Preview Copy here.
In this post
How to make this red enchilada sauce recipe
Ingredients needed and substitutions:
- Vegetable oil
- Flour
- Ground cumin
- Dried oregano leaves
- Smoked paprika
- Hot chilli powder (or mild chilli powder if you prefer less heat)
- Garlic powder
- Onion powder
- Teaspoon salt
- Vegetable stock
- Passata (or tomato sauce if you are in the US)
Step 1: Brown the flour
First, you need to lightly brown the flour (aka make a roux). As the flour browns in the oil, it will develop a toasty, nutty flavour that will add depth to the sauce. Make sure not to burn the flour or it will turn bitter and ruin the taste of this red enchilada sauce. Adding flour also helps thicken the sauce as it cooks.
Heat 2 tablespoons of vegetable oil in a saucepan in a medium saucepan over medium-high heat until it is shimmering. Reduce the heat to medium and whisk in the flour. Whisking constantly, cook until lightly brown, about 30 seconds.
Step 2: Add the spices and salt
Stir in the spices and salt and cook for another 30 seconds.
Step 3: Thicken the red enchilada sauce
Add the vegetable stock and passata. Bring to a boil, then, whisking continuously, cook until the sauce has reduced to about 650ml (2 3/4 cups) and is thick enough to coat the back of a spoon, about 10 minutes. Remove from the heat and set aside.
You can make this red enchilada sauce straightaway or make it ahead of time. It will keep refrigerated in an airtight container for up to 5 days. For freezing instructions see the FAQs instructions below.
Common questions about this red enchilada sauce recipe
This homemade red enchilada sauce can be stored in an airtight container in the refrigerator for up to 5-7 days.
Yes, you can freeze this red enchilada sauce for longer-term storage. Allow the sauce to cool completely, then transfer it to a freezer-safe container or freezer bags. Leave some room for expansion, seal tightly, and label with the date. Frozen enchilada sauce can last for up to 3 months in the freezer.
It is best to reheat this sauce slightly before using it. Simply transfer it to a saucepan and heat over medium-low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave, stirring every 30 seconds until heated to your desired temperature.
Yes, this red enchilada sauce is versatile and can be used in various dishes such as tacos, burritos, casseroles, marinades, dips, and more. It adds a delicious Mexican-inspired flavour to any dish.
I hope you enjoy this red enchilada sauce as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Red Enchilada Sauce
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano leaves
- 1 teaspoon smoked paprika
- 3/4 teaspoon hot chilli powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 500 ml vegetable stock
- 350 ml passata (US: tomato sauce)
Instructions
- Heat 2 tablespoons of vegetable oil in a saucepan in a medium saucepan over medium-high heat until it is shimmering. Reduce the heat to medium and whisk in the flour. Whisking constantly, cook until lightly brown, about 30 seconds.2 tablespoons vegetable oil, 2 tablespoons flour
- Stir in the spices and salt and cook for another 30 seconds.1 teaspoon ground cumin, 1 teaspoon dried oregano leaves, 1 teaspoon smoked paprika, 3/4 teaspoon hot chilli powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt
- Add the vegetable stock and passata. Bring to a boil, then, whisking continuously, cook until the sauce has reduced to about 650ml (2 3/4 cups) and is thick enough to coat the back of a spoon, about 10 minutes.500 ml vegetable stock, 350 ml passata
- Remove from the heat and set aside until ready to use. Alternatively, you can transfer this red enchilada sauce to an airtight container and keep refrigerated.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/red-enchilada-sauce/
I cannot wait to see your posts!
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