Easy Enchilada Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: *2 tbsp chili powder
*1 tbsp flour
*2 tbsp extra virgin olive oil
*2 (8-oz) cans tomato paste
*1 cup + 1/4 cup water (or more as desired)
*1 tsp cumin
*1/4 tsp cayenne powder
*3/4 tsp garlic powder
*1/2 tsp onion powder
*salt & pepper, to taste
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Directions: |
Directions:1. In a small bowl, whisk together the oil, flour, and chili powder until no clumps remain. Add this mixture into a pot over medium heat. Cook for a couple minutes.
2. In the same bowl you used previously, mix the cumin, cayenne, garlic powder, and onion powder. Whisk this into the pot mixture until no clumps remain and then whisk in the tomato paste and water. Whisk until smooth. Whisk, whisk, whisk…because I haven’t said whisk enough apparently.
3. Simmer sauce on low-medium heat for about 10-15 minutes. Checking it every 5 mins and whisking. Add salt to taste and adjust seasonings if desired. |
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Personal
Notes: |
Personal
Notes: This enchilada sauce is very “tomato-y” with a nice kick of heat (which of course, is relative, so adjust to your own tastes). I made the sauce quite thick, but you can thin it out by adding more water if you like. To save a bit of time, make it the night before and then store in the fridge until ready to use.
**This yields more then enough if you the enchiladas, you do NOT have to also double this- it's plenty- it also freezes well too if you make extras**
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