Red Enchilada Sauce
This versatile homemade red enchilada sauce will add a rich and spicy kick to enchiladas, tacos, burritos, chilaquiles, and Mexican casseroles.
Equipment
1 saucepan
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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
Serving: 1gCalories: 40kcalCarbohydrates: 9gProtein: 1gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 546mgPotassium: 292mgFiber: 1gSugar: 4gVitamin A: 662IUVitamin C: 7mgCalcium: 16mgIron: 2mg