
Enchilada Sauce Recipe
Ingredients
Enchilada Sauce
- 2 tablespoons all-purpose flour
- 1/4 cup vegetable oil
- 1 14-oz can fire-roasted tomatoes
- 1 ยผ cup chicken broth
Enchilada Sauce Spices
- 1 tablespoon dried oregano
- 1 tablespoon light brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Blend the Tomatoes: Place the diced tomatoes in a food processor and blend until extremely smooth.
- Mix the Enchilada Spices: In a small bowl, combine all the enchilada sauce spices until evenly mixed.
- Cook the Roux and Spices: Heat the oil in a saucepan over medium heat. Gradually whisk in the flour and enchilada spice mixture, stirring until smooth and free of lumps.
- Add the Tomatoes and Broth: Slowly pour in the blended tomatoes and chicken broth while whisking continuously until combined. Increase the heat to medium-high and bring the mixture to a simmer. Once simmering, reduce the heat to low and let it gently simmer for 10 minutes, whisking occasionally, until the flavors come together.
- Use or Store the Sauce: Use the sauce immediately in your recipe, or transfer it to an airtight container and refrigerate for up to 1 week. It also freezes well for longer storage.
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