We all know that the secret to delicious enchiladas really depends on the sauce. This is not to say that the other ingredients aren’t important, but the sauce is really the star of the show.  Sure, you can purchase a canned enchilada sauce if you’re in a hurry, though nothing beats a homemade sauce.  I like to make the sauce a day ahead and store it in the refrigerator.  This really allows the flavors to marry, bloom, grow, mature, form….you get the idea.  Anything tomato based (and yes I know that traditional enchilada sauce doesn’t include tomatoes), needs a chance to liven up.


Red Enchilada Sauce

  • Servings: 6
  • Print
 6 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons onion powder
2 1/2 tablespoons tomato paste
1 tablespoon unsalted butter
1 tablespoon sea salt
2 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon granulated sugar
4 1/2 cups water
3 tablespoons vegetable oil
3 tablespoons masa flour

In a good sized saucepan or stock pot heat oil.  Add masa flour.  This will create a rue.  Cook for 1 minute, stirring throughout.  Add tomato paste and garlic.  Cook for a 15 seconds.  Make sure you have a whisk ready and gradually add water.  Add remaining ingredients, turn heat down to medium-low and allow sauce to simmer for 10 minutes, stirring occasionally.  Once more, reduce heat to low and continue cooking for 20 more minutes.  If sauce is too runny by the end of cook time, simply thicken with 2 teaspoons of cornstarch and 1 1/2 tablespoons water mixed together.  Once sauce has reach a good consistency, remove from heat and let cool to room temperature before using.  You can store this in the fridge in an air tight container for up to 3 days after preparation.  You can also freeze the sauce for up to 1 month or up 6 months if stored in a vacuum sealed bag. Voila!


All photos on this site were taken by Sabrina S. Baksh and is property of Food as a Metaphor/Regarding BBQ, Inc.


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