Red Enchilada Sauce

Christine Cuneo

By
@frilled2b

You'll want to keep this recipe on-hand for homemade Enchilada Sauce any time a recipe calls for it. It will keep in the refrigerator for a week. I freeze mine in ice cube trays and then in Ziploc bags and use as needed. You will never buy the canned store-bought stuff again. This homemade red enchilada sauce is easy, quick, and super delicious!


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Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

3
beef bouillon, cubes
11/2 c
water
2 Tbsp
olive oil, extra virgin
3 clove
garlic minced
2 Tbsp
grated onion
1 1/2 Tbsp
all-purpose flour
2 c
tomato puree
1 Tbsp
apple cider vinegar
3 Tbsp
chili powder
1 tsp
ground cumin
1 tsp
paprika
1 Tbsp
cocoa powder
1 tsp
cayenne pepper (optional)
3/4 tsp
cilantro
1/2 tsp
cinnamon
1/2 tsp
ground pepper
salt to taste.

Directions Step-By-Step

1
Heat water and bouillon till dissolved.
2
Heat olive oil in a medium saucepan over medium heat. Add in garlic and onion and sauté for 2 minutes. Whisk in flour until well blended to make a roux. Stir in water and bouillon till smooth.
3
Stir in remaining ingredients and bring mixture just to a gentle boil, then reduce heat to low and simmer 20 minutes.

About this Recipe

Main Ingredient: Spice/Herb/Seasoning
Regional Style: Mexican
Dietary Needs: Low Fat, Dairy Free
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #spicy, #enchilada