Community Pick
Texas Red Enchilada Sauce
photo by Ashley Cuoco
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
2-3 cups
ingredients
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons flour
- 5 teaspoons red chili powder
- 1 1⁄2 teaspoons cumin
- 2 teaspoons garlic powder
- 6 ounces tomato paste
- 2 1⁄4 cups water
- salt and pepper
directions
- Melt butter/margarine in a sauce pan.
- Make a roux by browning flour in melted butter/margarine.
- Add spices and tomato paste; stir until well blended into roux.
- Add water gradually, stirring constantly.
- Heat until boiling.
- Continue simmering and stirring until desired thickness is achieved.
- Taste every so often and adjust spices as needed.
- Once desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the red sauce over enchiladas.
- Place pan in oven and cook until enchiladas are done.
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Reviews
-
This is great! I made it with clarified butter and used almost 3 cups of water so I could let it simmer/warm for a couple of hours, but I tried it as soon as it was done (before the extra water) and it was more flavorful than what you get from, say Taco Bell or something. It does need more salt than you would think, but I do tend to use more salt than most people. It took less than 10 minutes to make. We used it as a sauce for bean burritos, enchiladas and pintos and cheese. Can't wait to share this recipe with my sister.
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Tweaks
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Delicious and easy!!! I made beef and bean enchilada's and put this sauce on them, My husband LOVED them and told me I had to make them again. I did make a few changes...I didn't have tomato paste so I used tomato sauce and cut back on the liquid by about 1/2 cup. I also used chicken stock instead of water for added flavor. I highly recommend this enchilada sauce!!!
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RECIPE SUBMITTED BY
Mark H.
United States
I am a writer and a sports fan who enjoys cooking for family and friends. It's a sickness, really.