amazing mexican enchilada red sauce

★★★★★ 1
a recipe by
Andy Anderson !
Wichita, KS

This is my kickin’ Enchilada sauce that is just too good for words, but I’ll give you two… AWESOME SAUCE!!! I’ve played about with a lot of ingredients, talked to a lot of people South of the Border, and tried it with over a dozen different chili powders… Today was my final test… I’ll give you a hint: 90% of this rests on the type of chili powder you use, but more on that later. So, you ready… Let’s get into the kitchen.

★★★★★ 1
serves bunches
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For amazing mexican enchilada red sauce

  • 3 Tbsp
    olive oil, extra virgin
  • 1/2 md
    yellow onion, small dice
  • 1/2 md
    red bell pepper, small dice
  • 2 clove
    garlic, minced
  • 2 Tbsp
    tomato paste
  • 1/4 c
    chili powder, your choice
  • 1 tsp
    ground cumin
  • 1 tsp
    ground paprika
  • 2 c
    chicken or beef stock (not broth), or filtered water
  • 2 Tbsp
    flour, all-purpose variety
  • 10 oz
    (1 can) tomato puree
  • 1 pinch
    cayenne pepper, or to taste

How To Make amazing mexican enchilada red sauce

  • 1
  • 2
    Gather and prep all your ingredients.
  • 3
    Add the olive oil to a saucepan over medium heat.
  • 4
    Add the diced onions and red bell pepper.
  • 5
    Sauté, until softened… but not browned, about 5 – 6 minutes.
  • 6
    Add the garlic and stir until fragrant, about 1 minute.
  • 7
    Add the tomato paste, and stir for about 2 minutes.
  • 8
    Add the chili powder, cumin, and paprika, and then stir to combine, about 1 minute.
  • 9
    Chef’s Note: I tried this recipe with over a dozen different chili powders, and the one that I think takes it WAY over the top is: New Mexico Red Chile ( I get it shipped in, and it is totally worth it. It comes in heat levels from 1 to 5, and in this recipe I’m using heat level 3.
  • 10
    Whisk the flour into the stock, or water.
  • 11
    Add the stock or water, and the tomato puree, and stir until fully incorporated.
  • 12
    Take the mixture to a light simmer, and cook for 15 minutes, it should be slightly thickened
  • 13
    Chef’s Note: At this time add the cayenne pepper, to taste.
  • 14
    Chef’s Note: Remember good chefs cook and taste, cook and taste. If you’re using a hotter brand of chili powder, you might not need so much cayenne pepper.
  • 15
    Remove from heat, and place into a blender fitted with an S-Blade.
  • 16
    Blend until pureed, and then reserve.
  • 17
    Chef's Note: This sauce goes great, as is, for pork, chicken, or beef enchiladas... it also works in Mexican casseroles, but you might need to thin it a bit with more stock.
  • 18
    This is one AMAZING sauce. Enjoy.
  • 19
    Keep the Faith, and keep cooking.