Classic Red Chile Sauce From Powder

A classic New Mexican red chile sauce made from powder.

Use this on Enchiladas, as a base for Carne Adovada, Huevos Rancheros – the possibilities are endless!!


• 2 Tbsp. fat of your choice (bacon grease, butter, veg oil, etc)

• 2 Tbsp flour (or corn starch to make it gluten free)

• 1/3 cup red chile powder

• 2 cups chicken or vegetable broth

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 1/4 tsp ground cumin (optional)

• 1/2 tsp Mexican oregano

• 1/2 tsp red wine vinegar (but any vinegar you have on hand will do)

• sugar to taste (optional)


  1. Heat a sauce pan over medium low heat and add the fat or oil.
  2. Once the fat is hot add the flour and stir to combine – if you are using cornstarch instead of flour, skip this step we will add the cornstarch later.
  3. Stir the flour constantly for 2 minutes
  4. Add the red chile and keep stirring. The chile powder can easily burn so only do this for 20-30 seconds before going to the next step
  5. Add the broth slowly while whisking to break up the clumps and smooth out the sauce.
  6. Add the garlic, onion, cumin, oregano and vinegar.
  7. Simmer for 15-20 minutes until the sauce thickens, stirring frequently. If it gets too thick add a little more broth or water.
  8. Taste the sauce and if it is too bitter or you would just like to add a little sweetness to it add the sugar to taste.