Homemade Red Enchilada Sauce (great for beef or chicken enchiladas)
Skip the canned sauce and make this rich, flavorful Homemade Red Enchilada Sauce from scratch in just minutes. It's the perfect sauce for beef or chicken enchiladas, casseroles, burritos, and all your favorite Tex-Mex recipes.
Equipment
- 1 3 quart sauce pan
- 1 wire whisk
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1/2 cup chili powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp ground oregano
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 4 cups beef stock
- 1 tbsp beef bouillon powder or better than bouillon
Instructions
- Combine flour with chili powder, cumin, smoked paprika, ground oregano, garlic powder, salt, and pepper whisk to combine.
- Over medium heat add oil to 3 quart sauce pan. When oil starts to sizzle add in flour and seasonings, whisk together. This will become a thick paste. Continue to stir for another minute to cook off the raw flour taste.
- No slowly pour in the beef stock as you whisk. Whisk vigorously, ensuring that you don't get any lumps. Once all of the beef stock as been added and your sauce is smooth add in beef bouillon, and whisk to combine.
- Allow red enchilada sauce to come to a slow boil, stirring constantly. Cook until sauce has thickened enough to coat the back of a spoon. This should take about 3 minutes.
- remove from heat and allow to cool, store in a glass mason jar for up to 7 days. Pour over chicken or beef enchiladas. Or use immediately in my beef and been enchilada recipe.
Nutrition
Calories: 243kcalCarbohydrates: 22gProtein: 9gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 1127mgPotassium: 966mgFiber: 10gSugar: 3gVitamin A: 8245IUVitamin C: 0.3mgCalcium: 119mgIron: 6mg
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