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red enchilada sauce

55 Pinches 1 Photo
frilled2b avatar
Tonawanda, NY
Updated on Nov 19, 2014

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!

prep time 10 Min
cook time 30 Min
method Stove Top
yield

Ingredients

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

How To Make red enchilada sauce

  • Step 1
    Heat water and bouillon till dissolved.
  • Step 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.
  • Step 3
    Stir in remaining ingredients and bring mixture just to a gentle boil, then reduce heat to low and simmer 20 minutes.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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