Homemade Red Enchilada Sauce
I used to only make green enchilada sauce before I discovered how delicious homemade red enchilada sauce is. This sauce is really really good and can be used in a variety of ways. One of my favorite ways to use it (besides enchiladas) is poured over a pork roast in the crockpot, taking carnitas to a whole new level!
I used this enchilada sauce with I Heart Vegetables vegan black bean enchiladas, and it was outstanding. I added cheese to mine making it not vegan, but she has some super simple vegetarian meals that you should definitely check out!
OK here is the recipe:
3 Tbsp sunflower oil
3 Tbsp flour
1 1/2 Tbsp Penzey's medium hot chili powder
1 tsp cumin
1/2 tsp adobo seasoning (optional)
1/2 tsp Penzey's roasted garlic powder (regular garlic powder is ok too!)
1 tsp Mexican oregano
1/4 tsp salt
2 Cups chicken or vegetable stock
2 Tbsp tomato paste
1 tsp apple cider vinegar
Place flour and spices into a small mixing bowl and mix together. *You can use gluten free flour here if you need to.
Put 3 Tbsp oil in a small sauce pan and heat up on medium heat.
Once oil is shimmering add flour and spice mixture, mix until incorporated for 1 minute.
Add 2 Tbsp tomato paste and mix one more minute.
Slowly add 2 cups chicken (or veggie) stock and whisk until combined. Lower heat to a simmer and let simmer until thickened (10-15 minutes), mixing periodically.
Remove from heat, add vinegar and mix.
Serve over enchiladas, or use however you wish to.