Easy Red Enchilada Sauce

Tempo

20 min

Picante

Dificuldade

Fácil

Rende

3porções

Ingredientes

3 tbsp

neutral oil (canola, sunflower, or olive)

3 tbsp

plain flour (farinha de trigo)

3 tbsp

chili powder (mistura mexicana: páprica doce + cumin + ajowan + oregano + cayenne — DIY blend, see below)

1 tsp

ground cumin (cominho)

½ tsp

garlic powder (alho em pó)

½ tsp

oregano (orégano seco — preferably *Mexican oregano* if available)

240 ml

tomato purée (passata; or 2 tbsp tomato paste + 200 ml water)

480 ml

chicken or vegetable stock (caldo)

Salt + black pepper

DIY Mexican chili powder (substitutes 3 tbsp):

2 tbsp

paprika doce + 1 tsp cayenne + 1 tsp cumin + ½ tsp oregano + ½ tsp garlic powder + pinch onion powder.

Modo de preparo

01**Roux base.** Heat oil in a medium saucepan over medium. Add flour; whisk continuously **1-2 min** until it foams and barely starts to colour (light blond roux).
02**Bloom spices.** Add chili powder, cumin, garlic powder, oregano. Stir 30 sec — should smell pungent.
03**Tomato in.** Whisk in tomato purée. It will go thick and paste-like.
04**Stock in.** Slowly whisk in stock, smooth-as-you-go. Bring to a simmer.
05**Reduce.** Simmer **8-10 min** until thick enough to coat a spoon. Should resemble thick gravy.
06**Season** salt + pepper. Taste — adjust heat with more cayenne if wanted.
07
**Use immediately**, or:
- **Fridge** 5 days
- **Freeze** 2-3 months in 1-cup containers

Easy Red Enchilada Sauce

The "no more cans" red sauce. 20-minute base for chicken/beef/cheese enchiladas; also a fast braise base for shredded chicken thighs or beef short ribs.

Heat: 2/5. Adjustable.

Tame it

Halve the cayenne (or omit if using DIY blend).
Add 1 tbsp brown sugar to mellow.

Bump it

1 tsp pure ground chipotle or ancho powder (if you can find).
1 fresh red chile, finely chopped, sautéed first.

Sub: bottled chiles only

Replace cayenne with 1 tbsp Cepera Pimenta Vermelha at end of step 3.

How to use

Enchiladas: fill warmed tortillas with shredded chicken or beans + cheese, roll, place seam-down in a baking dish. Pour sauce over; top with cheese; bake 200°C 15 min.
Braise base: brown chicken thighs or beef pieces, simmer in this sauce 45 min (or pressure cook 25 min).
Mexican rice: stir 1 cup sauce into 2 cups cooked rice.
Chilaquiles: simmer tortilla chips briefly in sauce; top with egg.

Notes

Mexican oregano vs. Mediterranean: different plant, citrus-y. If you can find it at a specialty store (Empório Santa Maria), use it; otherwise regular oregano works.
Why a roux base? Gives the sauce body without long simmering. Skip the roux and the sauce is thinner / brighter (closer to taqueria style).
Chipotle alternative: swap ½ tbsp of the chili powder for ½ tbsp chipotle em pó (smoked-dried jalapeño) for a smoky depth. Imported.
Make extra; freeze single-portion — you'll want it again next week.