Texas Red Enchilada Sauce
Dive into bold, authentic Tex-Mex flavor with this Texas Red Enchilada Sauce, a rich and smoky homemade sauce that transforms any dish into a masterpiece. Crafted with pantry staples like chili powder, smoked paprika, and tomato paste, this silky, deep-red sauce perfectly balances spice and savory notes with a hint of vinegar to brighten the flavors. A simple roux serves as the base, allowing the spices to bloom for optimal depth and complexity. Ready in just 20 minutes, this enchilada sauce is versatile enough to smother over enchiladas, drizzle on tacos, or use as a dip for chips. Whether you're cooking for a weeknight meal or a festive gathering, this sauce is the key to unlocking unparalleled Tex-Mex deliciousness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 cups unsalted chicken broth (or vegetable broth)
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon white vinegar
- 0.5 teaspoon sugar (optional, to balance flavors)
Instructions
In a medium saucepan, heat the vegetable oil over medium heat.
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a smooth roux. Be careful not to burn the flour.
Add the chili powder, cumin, garlic powder, oregano, and smoked paprika. Stir well and cook for 30 seconds to bloom the spices.
Gradually whisk in the chicken or vegetable broth, a little at a time, to avoid lumps. Continue stirring until fully incorporated.
Add the tomato paste, kosher salt, black pepper, and sugar (if using). Stir well and bring the sauce to a low simmer.
Reduce the heat to low and let the sauce cook for 10 minutes, stirring occasionally, until thickened and smooth.
Remove the sauce from heat and stir in the white vinegar to brighten the flavors.
Taste and adjust seasoning as necessary. If the sauce is too thick, thin it with a splash of broth.
Use immediately to smother enchiladas, or let cool and store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1103 mg | 48% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 6.5 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 596 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
