Red Enchilada Sauce

https://meganvskitchen.com/the-best-homemade-red-enchilada-sauce/

Red Enchilada Sauce

This recipe uses simple pantry staples and is ready in 15 minutes.

Prep Time 5

Cook Time 10

Total Time 15

Servings Servings

Ingredients

1 ½ tablespoons chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon dried oregano
¼ teaspoon black pepper
3 tablespoons flour
2 tablespoons tomato paste
2 ½ cups of chicken broth , beef broth, or vegetable broth
4 tablespoons butter , olive oil or avocado oil
1 ½ teaspoons apple cider vinegar
salt to taste

Instructions

Mix all the seasoning and flour together in a small bowl.
Measure out the tomato paste and broth and keep them nearby.
Melt the butter in a medium saucepan over medium heat. Add the flour and spice mixture, whisking constantly for 1 minute until fragrant. Whisk in the tomato paste until smooth.
Slowly pour in the broth while whisking continuously to prevent lumps.
Increase the heat slightly (medium to medium-high) and cook for 5–7 minutes, whisking often, until the sauce thickens to your desired consistency.*
Remove from heat and whisk in apple cider vinegar. Salt to taste.

Notes

* To check if the sauce is thick enough, stir it with a spoon and then trace a line across the back of the spoon with your fingertip. If the line remains visible, then the sauce has the desired consistency. If it doesn't, continue cooking it for a little longer.*

Makes 2 ½ cups of enchilada sauce.

This sauce can be stored in an airtight container in the refrigerator for up to five days.

Nutrition