Our homemade red enchilada sauce will compliment a variety of dishes. Flavorful with a kick you will want to add this sauce to more than just enchiladas.
One of the easiest ways to reduce weird ingredients in your food is by making them yourself.
When you make your own sauces and foods at home you can gauge the amounts of each ingredient in your recipe, modify things to a particular diet, and it gets rid of weird pseudo ingredients like maltodextrin or soy lecithin. And with our homemade red enchilada sauce we guarantee a delicious recipe with no bizarre preservatives or unnecessary bi-products.
This sauce recipe can be used in many ways. Smother burritos and enchiladas, add as a condiment for dipping, add to rice to make a Spanish rice, or make our vegan tamale pie recipe. Whatever you use this enchilada sauce for we promise you wont be disappointed.
On top of having the piece of mind of what’s going into your food and having a recipe you can use in many ways, another benefit to this recipe is how quickly this comes together.
Its a one pot recipe with 3 easy steps with basic pantry staples. You can throw together this recipe to save an unplanned family friendly dinner in no time.
At vegiventurer we have been striving to bring you adaptable recipes that you can use in your everyday cooking this year. Learning how to cook for yourself can be intimidating but so helpful for your health journey. Whether you are paleo/Whole30, vegan, or just healthy we aim to make this lifestyle change easier on you.
If you have any recommendations for recipes let us know! We would love to provide recipes that our followers want us to make.
If you make this recipe or any of our other ones, let us know! Leave a comment or tag us on instagram by using #vegiventurer or @vegiventurer. We hope you enjoy this recipe and we will see you next week.
Homemade Red Enchilada Sauce
Ingredients
- 1/4 cup all purpose flour
- 1/4 cup olive oil
- 2 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 8 oz can of tomato paste
- 3 cups vegetable broth chilled and unsalted
- 1 tsp apple cider vinegar
Instructions
- in a medium sauce pan, add your oil. Once oil is hot and shimmering add your flour and chili powder. Stir constantly until the flour and chili powder become fragrant and nutty.
- Once you are smelling those notes add your tomato paste and all the spices. Your mixture will become a ball of tomato spice play dough but don't panic. Slowly add your veggie broth 1 cup at a time as you whisk the mixture together. The cold temperature of the broth will help reduce clumping.
- Once you have added all your veggie broth and the sauce is at a thick consistency add your vinegar. Adjust your sauce to taste and thickness by adding more spices and broth to flavor and thin it out.
- Place in a mason jar and keep in the fridge for 2 weeks or in the freezer for 1 month. Be sure to leave extra room in the jar if you plan to freeze because it will expand in the freezer.
