homemade enchilada sauce
A friend gave me this recipe. She got it from a friend while living in Mexico.
prep time
cook time
method
Stove Top
yield
makes 5 cups
Ingredients
- 3 cups chicken broth, vegetable broth, or even just water
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons olive oil
- 1to 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/3 cup mild chili powder
- 1 teaspoon salt
- 1/2 cup 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
How To Make homemade enchilada sauce
-
Step 1Place 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.
-
Step 2Heat 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.
- 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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