Red Enchilada Sauce
A tomato-forward red enchilada sauce with balanced chili powder and cumin that stands up to the bold flavor of corn tortillas. Thicker than burrito sauce but still pourable — not a condiment. Built from pantry staples in under 20 minutes.
Equipment
- Medium Saucepan
- Whisk
- Spoon
Ingredients
- 1 tablespoon Avocado Oil
- 2 tablespoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Granulated Garlic
- 1 teaspoon Granulated Onion
- ½ teaspoon Dried Mexican Oregano
- ¼ teaspoon Black Pepper
- 1 can Tomato Sauce 15 oz
- ½ cup Chicken Broth low sodium
- 1 teaspoon Kosher Salt Morton brand, adjust to taste
Instructions
- Heat avocado oil in a saucepan over medium heat.
- Add chili powder, cumin, granulated garlic, granulated onion, oregano, and pepper.
- Stir constantly for 60-90 seconds until the spices darken slightly and become fragrant.
- Add the tomato sauce and chicken broth.
- Stir immediately to incorporate the bloomed spices.
- Add salt and taste.
- Bring to a gentle simmer and cook for 12-15 minutes, stirring occasionally, until the sauce reduces slightly to a consistency that coats the back of a spoon but still pours easily.
- If the sauce gets too thick, add a splash of broth.
- Use immediately for enchiladas.
Notes
Every time I made beef enchiladas, I wanted that perfectly balanced sauce with enough bold flavor to match the strength of the corn in the tortilla. I tried canned sauces to get there but they left me disappointed and not enjoying the dish — most are too heavy on cumin and lack the tomato richness that makes everything work. This recipe started from that frustration. The key is blooming the spices in oil before adding the liquid. That one step gives you more depth than any can on the shelf. The consistency matters too — thicker than burrito sauce so it does not destroy the delicate corn tortilla, but not so thick it sits on top like a condiment. If you are building enchiladas from batch beef or ranchero chicken components, this sauce ties the whole assembly together in under 20 minutes.
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