I love Mexican food, partially because it’s so vegetarian friendly- lots of beans, rice, and veggies, but also because of the spices and flavors that are used. I just started making my own enchilada sauce this summer and I’m so glad I did. As with most things homemade, it’s significantly tastier than the stuff from the grocery store, and it isn’t filled with lots of weird preservatives.
Make sure you buy good quality chili powder, it provides most of the flavor in the sauce. Depending on the brand you get your sauce might turn out fairly bright red, or a more reddish-brown like mine. Either way it’ll be great for enchiladas, as a dressing over a Tex-Mex style salad, or as a dip with chips and veggies.
Red Enchilada Sauce
- 4 tbl. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp salt
- 1/4 tsp. cumin
- 1/4 tsp. oregano
- 2 tbl. vegetable oil
- 2 tbl. flour
- 2 cups vegetable broth
- In a small bowl, combine the chili powder, garlic powder, salt, cumin, and oregano.
- Heat the oil in a small saucepan over medium heat. Add the flour and stir for one minute. Add the spices and stir to combine. Gradually pour in the broth whisking constantly to keep it smooth and lump free. Simmer for about 10 minutes until thick.
- Use immediately or refrigerate for up to 2 weeks.