Homemade Enchilada Sauce
|Serves:||makes 5 cups|
|Cooking Method:||Stove Top|
|3 c||chicken broth, vegetable broth, or even just water|
|1 can(s)||(14.5 ounces) diced tomatoes|
|2 Tbsp||olive oil|
|1to 2 clove||garlic, minced|
|1/2 tsp||dried oregano|
|1/2 tsp||ground cumin|
|1/3 c||mild chili powder|
|1/2 c||all-purpose flour|
IF YOU HAVE A HIGH-POWERED BLENDER,
LIKE A VITAMIX, THIS RECIPE CAN BE
MADE START-TO-FINISH IN THE
BLENDER. JUST PUT INGREDIENTS IN
THE BLENDER AND BLEND ON HIGH UNTIL
VERY HOT AND THICK (7-8 MINUTES).
|optional: cayenne pepper added (to taste) at the end, if you like hot enchilada sauce|
Pinched by javancookie, and 78 more.
Member Since Sep 2013
Place all ingredients into blender** and blend on high until smooth. Pour into a 3- or 4-quart sauce pan. Or, place ingredients into a 4-quart sauce pan (no heat) and blend with an immersion blender (stick blender) until smooth.
Heat mixture in sauce pan over medium heat, whisking frequently, until mixture thickens and boils. Let boil for 30 seconds, then remove from heat. Cool. Taste, and whisk in some cayenne pepper if you want a hotter sauce.