When it comes to pairing, red enchilada sauce is the versatile powerhouse of flavor that complements countless dishes. Imagine drenching a tray of enchiladas with this sauce, or using it to elevate a simple quesadilla.
You can even mix it into rice or beans for a zesty twist. Each of these pairings enhances your meal, creating layers of flavor that dance in harmony on your palate.
Let me take you on a delicious journey of flavors as we dive deep into the best red enchilada sauce recipe you will ever encounter.
Now, let’s get one thing straight: enchilada sauce isn’t just a topping; it’s a crown jewel! My love for this sauce was ignited during a weekend cooking spree when I found myself experimenting in the kitchen. I wanted to whip up something that not only satisfied my taste buds but also had the power to impress my friends.
After much trial and error, I discovered an incredible blend of ingredients that resulted in the best red enchilada sauce ever. Prepare yourself, as this sauce is about to change your culinary game.
What is the Best Red Enchilada Sauce Ever?
The best red enchilada sauce is a harmonious blend of spices, rich tomato flavor, and just the right amount of heat. What sets it apart is the balance that comes from each ingredient working together. It’s not just about tossing tomatoes and chili powder in a pot; it’s an art form.
The right spices and a touch of sweetness bring life to every bite. Using vegetable stock as a base adds depth, and the smoked chili powder elevates the flavor profile to new heights.
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What Makes This Recipe Different From Other Red Enchilada Sauces?
You may wonder, what’s different about my enchilada sauce? Well, aside from using a thoughtful mix of spices, the key is using smoked chili powder and apple cider vinegar. When I first tried this combination, it was like fireworks had exploded in my mouth.
The vinegar adds a tangy bite that cuts through the richness, while the smoked chili delivers a deep, earthy flavor. Other sauces might fall flat or be overly acidic, but this one achieves a perfect balance.
How Does It Taste Like?
Imagine scooping up a bite of enchiladas, drenched in this bright, ruby-red sauce. The first taste is a wave of warmth from the spices. Followed by a savory undertone from the tomato paste and a hint of sweetness from the maple syrup.
The textures blend seamlessly, leaving a lasting impression that makes you want more. It’s like a cozy hug for your taste buds—comforting yet vibrant.
Ingredients You’ll Need to Make This Dish
2 cups vegetable stock
3 tablespoons all-purpose flour
3 tablespoons extra virgin olive oil
1 tablespoon smoked chili powder
1 teaspoon smoked paprika
½ teaspoon garlic granules
1 teaspoon apple cider vinegar
⅓ teaspoon salt, adjust as needed
2 tablespoons concentrated tomato paste
1 teaspoon ground cumin seeds
Pinch of ground cinnamon
1 teaspoon maple syrup
⅛ teaspoon dried oregano leaves
Freshly ground black pepper, to taste
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Gather all your ingredients and set them out. This will make the cooking process smooth and efficient. You’ll want everything ready to go once you start.
Step 2: Heat the Oil
In a medium saucepan, heat the olive oil over medium heat. Allow it to warm up for about a minute. You want it hot enough so the flour can mix easily.
Step 3: Make the Roux
Add the flour to the pan. Stir it continuously for about 1-2 minutes. The flour will turn slightly golden, which will deepen the flavor of the sauce. This is your roux, which acts as a thickener.
Step 4: Add Spices
Toss in the smoked chili powder, smoked paprika, garlic granules, cumin, cinnamon, and oregano. Stir the concoction for another minute. This step is crucial as it brings out the aromas of the spices.
Step 5: Pour in the Vegetable Stock
Gradually pour in the vegetable stock, whisking continuously to prevent lumps. Keep the heat at medium to bring the mixture to a gentle simmer.
Step 6: Sweeten it Up
Add the concentrated tomato paste and maple syrup to the mix. The tomato paste thickens your sauce while the maple syrup balances the heat. Stir well until fully incorporated.
Step 7: Season It
Pour in the apple cider vinegar and adjust the salt to taste. Make sure to add freshly ground black pepper to your liking. Allow everything to simmer for about 10 minutes. This allows the flavors to meld together beautifully.
Step 8: Taste Test
After 10 minutes, give the sauce a taste. Adjust any seasonings as needed. More heat? Add a pinch of chili powder. Need more acidity? A dash more vinegar can do the trick.
Tips & Tricks On Making the Best Red Enchilada Sauce Ever
– Use Fresh Spices: Dried spices lose potency over time. Always check your spice cabinet before starting. Fresh spices make a noticeable difference in flavor.
– Grind Your Spices: If you have whole spices like cumin seeds, consider grinding them right before use. Freshly ground spices have a stronger flavor and will elevate your sauce.
– Avoid Lumps: Whisk vigorously when adding the vegetable stock to prevent lumps. A smooth sauce is essential for a good enchilada.
– Adjust Thickness: If your enchilada sauce is too thick, thin it out with additional vegetable stock or water. If it’s too thin, simmer it longer to reduce.
– Make Ahead: This sauce stores well. Make a big batch, and store it in the fridge for up to a week or freeze for up to three months.
Nutrition Information
Best Red Enchilada Sauce Ever Nutrition Facts
How Do I Store This Dish?
Storing your enchilada sauce is simple! If you have leftovers, let it cool to room temperature before transferring it to an airtight container.
Store in the refrigerator for up to one week. For longer storage, consider pouring the sauce into freezer-safe bags or containers. It can last up to three months in the freezer. Thaw it overnight in the fridge when you’re ready to use it again.
What Other Substitutes Can You Use in the Best Red Enchilada Sauce?
– Vegetable Broth: Swap vegetable stock for chicken or beef broth. This adds another layer of flavor but keeps the dish vegetarian-friendly.
– Maple Syrup: Honey can be used as a substitute for maple syrup. It brings a different sweetness that complements the spices well.
– Tomato Purée: If you have tomato purée on hand, switch it with tomato paste in a pinch. Just reduce some of the liquid for thickness.
– Smoked Paprika: If you don’t have smoked paprika, regular paprika works fine. You will lose the smoky depth, though.
– Chili Sauce: You can use chili sauce for a quicker option. Be sure to adjust the spices accordingly, as some sauces are already seasoned.
Equipment
- pan
Ingredients
- 2 cups vegetable stock
- 3 tablespoons all-purpose flour
- 3 tablespoons extra virgin olive oil
- 1 tablespoon smoked chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic granules
- 1 teaspoon apple cider vinegar
- ⅓ teaspoon salt adjust as needed
- 2 tablespoons concentrated tomato paste
- 1 teaspoon ground cumin seeds
- Pinch of ground cinnamon
- 1 teaspoon maple syrup
- ⅛ teaspoon dried oregano leaves
- Freshly ground black pepper to taste
Instructions
Step 1: Prepare Your Ingredients
- Gather all your ingredients and set them out. This will make the cooking process smooth and efficient. You’ll want everything ready to go once you start.
Step 2: Heat the Oil
- In a medium saucepan, heat the olive oil over medium heat. Allow it to warm up for about a minute. You want it hot enough so the flour can mix easily.
Step 3: Make the Roux
- Add the flour to the pan. Stir it continuously for about 1-2 minutes. The flour will turn slightly golden, which will deepen the flavor of the sauce. This is your roux, which acts as a thickener.
Step 4: Add Spices
- Toss in the smoked chili powder, smoked paprika, garlic granules, cumin, cinnamon, and oregano. Stir the concoction for another minute. This step is crucial as it brings out the aromas of the spices.
Step 5: Pour in the Vegetable Stock
- Gradually pour in the vegetable stock, whisking continuously to prevent lumps. Keep the heat at medium to bring the mixture to a gentle simmer.
Step 6: Sweeten it Up
- Add the concentrated tomato paste and maple syrup to the mix. The tomato paste thickens your sauce while the maple syrup balances the heat. Stir well until fully incorporated.
Step 7: Season It
- Pour in the apple cider vinegar and adjust the salt to taste. Make sure to add freshly ground black pepper to your liking. Allow everything to simmer for about 10 minutes. This allows the flavors to meld together beautifully.
Step 8: Taste Test
- After 10 minutes, give the sauce a taste. Adjust any seasonings as needed. More heat? Add a pinch of chili powder. Need more acidity? A dash more vinegar can do the trick.
Notes
- Use Fresh Spices: Dried spices lose potency over time. Always check your spice cabinet before starting. Fresh spices make a noticeable difference in flavor.
- Grind Your Spices: If you have whole spices like cumin seeds, consider grinding them right before use. Freshly ground spices have a stronger flavor and will elevate your sauce.
- Avoid Lumps: Whisk vigorously when adding the vegetable stock to prevent lumps. A smooth sauce is essential for a good enchilada.
- Adjust Thickness: If your enchilada sauce is too thick, thin it out with additional vegetable stock or water. If it’s too thin, simmer it longer to reduce.
- Make Ahead: This sauce stores well. Make a big batch, and store it in the fridge for up to a week or freeze for up to three months.
Nutrition
Frequently Asked Questions
Can I make this sauce spicy?
Absolutely! If you love heat, consider adding diced jalapeños or extra smoked chili powder. Adjust to your spice preference.
Can I use this sauce on other dishes?
Certainly! This sauce is versatile. Use it for tacos, burritos, or even as a flavorful addition to soups. The possibilities are endless!
What are some good dishes to pair with this sauce?
Enchiladas are a classic, but consider using it with cheese quesadillas, chili, or even drizzled over nachos for a flavor-packed experience.
How can I make a vegan version?
This sauce is already vegan-friendly! Just ensure the vegetable stock you use has no added animal products and you’re good to go!
Can I substitute any of the ingredients for low-sodium versions?
Absolutely! You can use low-sodium vegetable stock and feel free to adjust the salt levels to keep it heart-healthy.
Conclusion
The best red enchilada sauce is more than just a topping; it’s a sauce layered with flavors and nutritional benefits. This recipe reflects my journey in the kitchen, and after numerous trials, I’ve perfected a mix that truly brings joy to every meal.
Whether it’s for a casual Tuesday night dinner or a big family gathering, this sauce will impress.
Jump in, gather your ingredients, and turn your kitchen into a flavor haven. The secrets to consistent smiles at the dinner table are just a saucepan away!
Enjoy every moment as you create your version of my best red enchilada sauce ever! Happy cooking!