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Red Enchilada Sauce That Wows Every Time
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Red Enchilada Sauce That Wows Every Time

Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes

Ingredients

  • 2 cup tomato sauce or crushed tomatoes
  • 1 cup chicken or vegetable broth
  • 2-3 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp chili powder (adjust to taste)
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika (smoked if you’ve got it)
  • 1/2 tsp sugar (optional, to balance acidity)
  • 1-2 chipotle peppers in adobo sauce, minced (optional for heat and depth)
  • Salt and pepper to taste

Instructions

  • Heat the oil in a saucepan over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
  • Stir in the garlic and cook for 30 seconds until fragrant. Don’t let it burn or it will taste like burnt ambition.
  • Add chili powder, cumin, oregano, paprika, and sugar. Toast for 1 minute to wake up the spices.
  • Pour in the tomato sauce and broth. Stir to combine, then bring to a gentle simmer.
  • Add minced chipotle (if using). Simmer 10-15 minutes, stirring occasionally, until the sauce thickens a bit.
  • Season with salt and pepper. If it tastes flat, a pinch more sugar or a splash of hot sauce can fix it.
  • Blend briefly for extra smoothness if you like a silkier sauce, then taste and adjust heat. Use right away or store in the fridge for up to a week.