Recipe: Sweet Cheeks’ Red Enchilada Sauce


While Issue 14 is out and about on stands around town, it doesn’t stop us from flipping through past issues for some of our favorite recipes. This includes the enchilada sauce recipes from Sweet Cheeks Meats. Although we featured the chili Verde sauce in Issue 13, Sweet Cheeks also shared their simple rojo sauce recipe as well. Enjoy!

Rojo Enchilada Sauce


  • 2 quarts chicken stock (or beef/duck)
  • 1/2 cup chili powder
  • 1 1/2 whole garlic cloves
  • 3/4 cup cornstarch
  • Salt


  • Simmer stock, chili powder and garlic in a large sauce pan for about one hour.
  • Thicken with cornstarch.
  • Remove garlic cloves.
  • Salt to taste.

Sweet Cheeks enchiladas



About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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