November 28, 2012

The BEST Red Enchilada Sauce

Once you try this sauce, you are never going to buy canned enchilada sauce ever ever ever again. I'm not even exaggerating.

In fact, I went into my food storage to find some pistachios the other day, and out of the corner of my eye I spied a small can of store-bought enchilada sauce from way back in the day when that was what we used. For some reason it had ended up shoved behind all of our canned beans (I am guessing my husband hid it there after the first time we had this homemade sauce... sneaky sneaky).



Homemade Enchilada Sauce #recipe #sauce www.the-taste-tester.com

Regardless of how that little can of enchilada sauce ended up where it was, I actually wept inside just thinking that for one last time I would actually have to use store-bought blandness before I could make the homemade goods again.

If you don't believe me the good news is that this recipe is very easy to make (it whips up in about 15 minutes). In other words, you have no excuse not to try this recipe. It is not a mild sauce (I give you fair warning) and it is actually quite spicy in my own opinion. It is so delicious and would work well in ANY of your favorite recipes that call for red enchilada sauce.

Don't have any favorite recipes that could use this yummy goodness? Well, lucky you! I have one coming your way this friday. It WILL end up on your favorites list, fo sho.


Homemade Enchilada Sauce #recipe #sauce www.the-taste-tester.com

Red Enchilada Sauce

Recipe Source: Gimme Some Oven

2 Tbsp. vegetable or canola oil
2 Tbsp. flour
4 Tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken broth


Heat the oil in a small saucepan over medium-high heat. Add flour and whisk until smooth. Let it cook for one minute. This will cook out the flour-y taste. Stir in the remaining seasonings (chili powder through oregano) and the chicken broth gradually. Whisk to remove any lumps. Reduce heat to medium and simmer 10-15 minutes. The sauce should get thick and bubbly.
Use immediately. Yield: 2 cups (in comparison to approximately 1 1/4 cups in a 10-ounce can of enchilada sauce) 

This enchilada sauce will last for up to two weeks in the refrigerator in an airtight container.


Ali (the blogger who developed this recipe at Gimme Some Oven) also recommends substituting 1-2 tablespoons of chipotle powder for some of the chili powder if desired. I have never tried this but from what I have read chipotle powder will actually give it a sweeter taste (a little less spicy).
Print Friendly and PDF

This week I am partying here!

SixSistersStuff.com

4 comments:

  1. love enchilada sauce and will definitely give this a try. thx for the twitter add. come join our pinterest board to support food bloggers @ http://pinterest.com/feedyoursoul2/blogger-recipes/
    Peter @ Feed Your Soul

    ReplyDelete
  2. Thanks for the invite Peter! I love the idea of this pinterest board.

    ReplyDelete

  3. i make my own but use indian "ghee", the water used for cooking crimini tortelinni (DONT USE WATER FROM RAVIOLI - too much starch) and the skins from grape tomatoes. if you want to spice it up i add 1/2 ghost pepper. i got this recipe from my buddy pinto (real name jose) down in tijuana. dont laugh till you try it. tiuajana created the Caesar salad.
    -tommy two time -

    ReplyDelete

  4. i make my own but use indian "ghee", the water used for cooking crimini tortelinni (DONT USE WATER FROM RAVIOLI - too much starch) and the skins from grape tomatoes. if you want to spice it up i add 1/2 ghost pepper. i got this recipe from my buddy pinto (real name jose) down in tijuana. dont laugh till you try it. tiuajana created the Caesar salad.
    -tommy two time -

    ReplyDelete

Speak your mind! I'd love to answer any questions you might have.