Homemade Red Chili Sauce
Recipe type: Dinner
Cuisine: Mexican
Cook time: 
Total time: 
Serves: 8 cups
I use this wonderful recipe from Recipes for Life from the Fitonics Kitchen, by Marilyn Diamond on my enchiladas, huevos rancheros, carne adovada, refried beans, and anything else I can slather it on! Delish!
  • ⅔ cup flour
  • ⅔ cup olive oil (or vegetable oil)
  • 4 tsp cumin
  • ½-2/3 cup chili powder (I use ⅔ and it's great, if too spicy, reduce. I buy big canisters of chili powder at Sam's, you want the regular red chili powder, not the hot stuff!)
  • 8 cups of water or broth (beef, chicken, pork or veggie works fine)
  • 4 tsp garlic powder
  • 2 tsp or less of sea salt or regular salt
  • 2 tsp oregano
  1. Mix flour and oil in sauce pan over medium heat. Stir until smooth
  2. Add cumin and chili powder, stir, add water or beef broth
  3. Add remaining ingredients
  4. Simmer, uncovered, stirring frequently, until sauce is thick enough to coat the back of your mixing spoon.
Kim's note: Original recipe served 8-10, this is quadrupled. It makes about 8 cups.
I often use leftovers to make huevos rancheros a few days later. The sauce will keep for at least a week in the fridge. I used to freeze it in 2 cup portions, but it never makes it that far. If you do freeze it, it will separate a little after thawing. Just mix it up again and it should be fine.
Recipe by Frugal Foodie Moms at http://www.frugalfoodiemoms.com/easy-enchiladas-with-homemade-red-chili-sauce/