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Easy Authentic Red Enchilada Sauce
A quick, flavorful red sauce made with a simple roux of olive oil and flour, Spanish-style spices, tomato paste, and vegetable broth. Finished with a splash of vinegar for brightness, it comes together in about ten minutes and outclasses any store-bought version without extra additives or MSG.
- Servings: 8
- Prep: 5 min
- Cook: 8 min
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.25 teaspoon dried oregano
- 0.25 teaspoon salt, to taste
- ground cinnamon, pinch
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar
- black pepper, freshly ground, to taste
Instructions
- Combine the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon (if using) in a small bowl and set it alongside the stove with the tomato paste and broth within reach.
- Heat the olive oil in a medium saucepan over medium heat until a pinch of the flour-spice mix sizzles on contact, about 2 minutes.
- Add the flour-spice blend and whisk continuously for about 1 minute, until the mixture becomes fragrant and slightly darkened.
- Whisk in the tomato paste, then slowly stream in the vegetable broth, stirring constantly to prevent lumps.
- Increase heat to medium-high, bring to a gentle simmer, then lower the heat to maintain that simmer. Cook, whisking frequently, for 5–7 minutes until the sauce thickens and offers some resistance on the spoon.
- Remove the pan from heat, stir in the vinegar, and taste. Season with freshly ground black pepper and more salt if needed.
Nutrition (per serving)
- Calories: 67 kcal
- Protein: 1 g
- Carbohydrates: 4 g
- Fat: 5 g
- Fiber: 1 g