Red Enchilada Sauce is a traditional American recipe (from Tex-Mex cuisine) for a classic red sauce made with American chili powder that's used as a cooking sauce for enchiladas. The full recipe is presented here and I hope you enjoy this classic American version of: Red Enchilada Sauce.
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Note that the chili powder called for in this recipe is not the chilli powder (ground chillies) as we would know it; rather it's US Chili powder which is more of a paprika, spice and herb blend. I give a link to my version of
Ingredients:
2 tablespoons avocado oil or olive oil
2 tbsp plain flour
4 tbsp chili powder
½ tsp garlic powder
½ tsp ground cumin
¼ tsp dried oregano
500ml chicken, vegetable or mushroom stock
fine sea salt, to taste
Method:
Begin by preparing a roux. Heat the oil in a small saucepan over medium-high heat. Scatter over the flour, stir into the oil and cook, whisking constantly for 1 minute. Now add in the chilli powder, garlic powder, cumin and oregano. Continue cooking for 1 minute more, whisking constantly.
Gradually whisk in the stock, beating constantly to combine until there are no visible lumps. Bring the sauce to a simmer then reduce the heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) cooking, covered, for about 10-15 minutes until the sauce has slightly thickened.
Taste the sauce and adjust the seasoning as needed. Use immediately in your favourite recipe…
