Authentic Enchilada Sauce - No Tomato
Servings: 6
Calories: 332kcal
You'll love this authentic enchilada sauce (no tomato) for its smokey flavor and versatility.
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Ingredients
- ½ cup powdered red chile usually in the Mexican food section
- 2 ½ cups water
- 2 tablespoon oil
- 3 tablespoon onion finely minced
- 2 garlic cloves finely minced
- 2 tablespoon all purpose flour
- ¼ teaspoon oregano
- 1 teaspoon cumin
- ½ to 1 teaspoon salt to taste
Instructions
This red chile sauce comes together quickly, so it's best to have all your ingredients prepped and measured out.
- In a bowl, mix chile powder and water together until well combined. Set aside.
- Using a medium sauce pan, heat oil over medium heat. Add onion and garlic and cook for about 5 softened and translucent. Lower heat if needed to keep it from burning, but a bit of yellowing is ok.
- Sprinkle oregano, cumin, and flour into pan and cook for about 3 minutes, stirring constantly. Mixture should bubble but not burn.
- Remove from heat and pour chile/water mixture into the pan and use a whisk to stir it into the flour mixture until smooth. Return pan to medium heat and just as the sauce starts to bubble, reduce heat to a low simmer for 2 or 3 minutes. Stir occasionally to keep the sauce smooth.
- Remove from heat and use when needed. Cool completely before storing.
Notes
A heavy bottom saucepan will help keep an even temperature to avoid scorching.
I don't recommend using cast iron as the acidic nature of the chile will flavor the pan. Enameled cast iron will be fine.
Use your homemade sauce immediately or store for later use.
If sauce is bitter for your taste, add 1 teaspoon sugar or agave syrup.
Makes 2.5 cups.
Nutrition
Calories: 332kcal | Carbohydrates: 17g | Protein: 3g | Fat: 29g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 1198mg | Potassium: 126mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 2mg