Coming soon–Cinco de Mayo, May 5th. Also coming soon—a super easy recipe for green chile enchiladas. But first the sauce. I mean how can you go wrong with enchiladas all bathed in a quick and easy red enchilada sauce?
What’s so easy about this particular Tex-Mex enchilada sauce is that it’s made in one skillet. And it’s made with chili powder. Chili powder, with an “i”, to differentiate from ground chile pepper powder, with an “e”. Chili powder is a seasoning blend, of ground red chiles along with cumin, garlic, oregano, and other spices.
Another thing about this speedy red enchilada sauce–it’s made with vegetable broth and tomato vegetable juice. And it’s thickened with a gluten-free roux of cornmeal and canola oil, well seasoned with fresh garlic.
Robbie and I are down in south Texas, hanging out at the beach. It’s about 80 degrees with a light breeze, and about 90 degrees humidity. Warm and sultry. South Padre Island. You might say that Robbie is addicted to kitesurfing and that’s why we’re here. But I don’t mind. A dig of the feet in the sand is always good for the soul.
The bars on the island already have their banners up–advertising 2:1 margaritas on Cinco de Mayo. Not. We’ll be celebrating at home—eating Mexican food and drinking pink hibiscus margaritas.
Hold on to your sombrero—a easy new recipe for enchiladas made with flour tortillas, enchurritos, moistened with this sauce, up next. Meanwhile, you can find me on the beach.
Quick and Easy Red Enchilada Sauce recipe notes:
- Easy and quick red enchilada sauce is not really authentic–find my authentic red enchilada sauce recipe in the archives here.
- For Mexican spaghetti squash, stir this sauce into pinto beans and ladle it onto baked spaghetti squash–recipe here.
- Another recipe idea, with a story of Cinco de Mayo–chard and pepper jack quesadillas.
Wishing you a fabulous weekend–get in the kitchen and cook something delicious!
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Quick and Easy Red Enchilada Sauce
This super easy sauce adds flavor and color and can turn anything into Mexican food. Try mixing it into beans, or as a dip for chips!
- 3 tablespoons canola oil
- 2 cloves garlic, minced
- 3 tablespoons cornmeal
- 2 tablespoons chili powder
- 1 1/4 cups hot vegetable broth or water
- 5 or 6 ounces vegetable juice (Very Veggie Juice or V-8 juice)
- Real Salt, to taste
- Heat the oil in a medium skillet or saucepan over medium flame. Stir in the garlic; cook a minute. Stir in the cornmeal and chile powder and cook, stirring constantly, to make the roux. Slowly pour in the vegetable stock and vegetable juice, continuing to stir. Let simmer, stirring occasionally, until the mixture thickens into a sauce, 5 to 10 minutes.