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Saturday, July 21, 2012

Red Enchilada Sauce

Every now and then I miss some of the great Tex-Mex food we enjoyed in Houston.  Finding canned enchilada sauce here in Costa Rica has presented a challenge.  I started researching online recipes and nothing came close to what I wanted, so I decided to invent my own red enchilada sauce recipe.  

This recipe is very fast and easy to make.  We think it is the best we've ever tasted.  Give it a try and post a comment telling us what you think.

3 tablespoons olive oil
1 tablespoon flour
1/4 cup chili powder
2 cloves of garlic, finely minced
3 cups salt-free chicken stock
6 ounces tomato paste
14.5 ounce can of diced tomatoes and chili (Ro-Tel)
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon hot paprika
½ teaspoon cocoa powder
¼ teaspoon ground cinnamon
½  teaspoon salt

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon until paste begins to bubble, about  1 minute.  Add chili powder and cook for 30 seconds.  Add garlic, oregano, cumin, paprika, cocoa and cinnamon.   Stir to combine.  Add tomato paste, diced tomatoes with chili, chicken stock and salt. Bring sauce to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken as it cooks. Adjust the seasonings, if needed.  Allow to cool and remove any grease that may rise to the top .Serve atop your favorite beef, chicken, or cheese enchiladas.


  1. Replies
    1. I used to find a great substitute at Pequeño Mundo in a canned product from California with diced tomatoes and chili peppers. It was the Mission brand. I haven't found it in a couple of years now, so I oven roast, peel and remove the seeds from Jalapeño peppers. These I pack in a jar with a couple of tablespoon of white vinegar and 2 tablespoons of olive oil. These can be preserved in the refrigerator for up to a year. Use one diced Jalapeño per can of diced tomatoes as you Ro-Tel substitute.


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