Homemade Red Enchilada Sauce
Authentic Mexican flavour is easy to whip up at home! Ditch the canned stuff for this easy, delicious and flavourful sauce - you'll never want to go back to store bought again! Made with a few pantry staples and done in twenty minutes.
Servings 3 cups sauce
Ingredients
- 1/4 cup canola oil
- 1/4 cup all purpose flour
- 2 tbsp chili powder
- 1 tsp oregano
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp salt
- 1 28 oz can diced tomatoes
- 1 cup water
Instructions
- In a medium sized saucepan/pot make a roux by heating the canola oil over medium heat. Whisk in the flour and allow to cook for 3-4 minutes, stirring, until lightly tan.
- Add in the chili powder, oregano, cumin, paprika, onion powder, garlic powder, black pepper and salt, stirring into the roux. Allow the spices to cook for another minute.
- Add canned diced tomatoes and water to the pot. Turn up heat to high and bring to a boil. Reduce heat down to low and allow the enchilada sauce to simmer for 10 minutes, stirring occasionally.
- Remove from heat. Add sauce to a blender, and carefully blend. (Be careful doing this, as the steam from the hot sauce can cause the lid to fly off and a big mess. Either do it in batches or only fill blender up halfway.)
- Enjoy the homemade red enchilada sauce over enchiladas, in soups, on nachos, as a dip and more!