Quick and Easy Red Enchilada Sauce

Quick & Easy Red Enchilada Sauce|


  • 6 tbsp tomato paste
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/2 tsp cumin
  • 1 1/2 tsp salt
  • 1/2 tbsp unsweetened cocoa powder
  • 1/2 tsp chili powder
  • 1 tsp cayenne pepper
  • 3 guajillo peppers, de-seeded and cut into strips
  • 3 pasilla peppers, de-seeded and cut into strips
  • 2 tbsp all-purpose flour
  • 2 chicken or vegetable bouillon cubes*
  • 6 cups water


  1. In a medium saucepan whisk in water to tomato paste and bring to a boil on medium heat. Add remaining spices (except flour) and continue boiling, stirring to prevent the sauce from boiling over, until peppers are soft, about 5-8 minutes.
  2. Whisk in flour until fully dissolved. Some lumps may remain. Cook for 2-4 minutes, until sauce thickens, coating the back of a wooden spoon. Remove from heat.
  3. Pour into the cup of a blender and puree until sauce is completely smooth.
  4. Store in an airtight container, in the refrigerator for 2 weeks or in the freezer for up to 3 months.


*use vegetable bouillon if you want to make this a fully vegetarian sauce.