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Best Texas Red Enchilada Sauce: 1 Shocking Secret

Texas Red Enchilada Sauce
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This is Richard’s authentic Texas Red Enchilada Sauce recipe, capturing the deep, smoky flavor we brought back from our time in Mexico. It is rich, smooth, and far better than anything you find in a can. Get ready to taste a cherished memory.

Ingredients

Scale
  • 3 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • 3 tablespoons chili powder (preferably a blend of ancho and New Mexico chilies)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 2 cups beef broth
  • 1/4 cup tomato paste
  • 1 teaspoon white vinegar

Instructions

  1. Heat the vegetable oil in a medium saucepan over medium heat.
  2. Whisk in the flour. Cook, stirring constantly, for about 1 minute until the mixture forms a smooth roux.
  3. Remove the pan from the heat. Whisk in the chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper. Stir until the spices are fragrant, about 30 seconds.
  4. Return the pan to medium heat. Gradually whisk in the beef broth, making sure no lumps form.
  5. Stir in the tomato paste until it is completely dissolved.
  6. Bring the sauce to a simmer, stirring frequently. Reduce the heat to low and let it cook for 15 to 20 minutes, or until the sauce has thickened to your liking.
  7. Stir in the white vinegar just before serving or using. Taste and adjust salt if needed.

Notes

  • For a truly authentic Texas flavor, use a mix of Ancho and New Mexico chili powders.
  • If you prefer a smoother sauce, strain it through a fine-mesh sieve after simmering.
  • This sauce freezes well for future enchilada nights.

Nutrition

Find it online: https://delishdiarist.com/texas-red-enchilada-sauce-recipe/