Make this delicious red enchilada sauce recipe in just 10 minutes with simple pantry staples. It’s quick, super easy, and much better than store-bought varieties!
Combine the flour and spices in a small bowl, mixing well.
Heat the oil in a medium saucepan over medium heat. Once hot, whisk in the flour-spice mixture and cook for about a minute, stirring constantly, until the spices are fragrant.
Stir in the tomato paste, then pour in the vegetable broth, a little at a time (in about 2-3 goes), and whisk well to remove any lumps.
Bring the mixture to a simmer over medium-high heat (or slightly lower if necessary) and simmer for about 5 minutes, whisking/stirring often until the sauce thickens.
Remove the enchilada sauce from the heat and stir in the vinegar, then taste test and adjust any of the spices/ingredients to your liking.
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Notes
Bloom the spices: Sauteing the spices in oil until fragrant helps to bring out their flavors and creates the most authentic Mexican flavor.
Whisk constantly: This will ensure the sauce remains smooth and lump-free.
Adjust the simmering time: Feel free to simmer the sauce over low heat for a longer time for a deeper overall flavor.
To adjust the consistency: If it's too thick, add more broth. If it's too thin, add more flour in a slurry (otherwise, it will create lumps).
Tweak the flavors to taste: Taste it before serving and adjust any of the flavor profiles: sweet, savory, spicy, etc. to your liking.