Here’s a little something try out this taco Tuesday…or maybe enchilada Wednesday? That’s not a thing? Well…..maybe it should be after you try making this oooooh so easy homemade enchilada sauce!
Of course, I use store-bought enchilada sauce for plenty of things, but I love that this sauce can be tweaked to suit your tastes by adding extra spice or a can of green chiles if you like. It also makes plenty so you can make a pan of enchiladas for now and have enough to make a pan for the freezer without having to open up a bunch of cans. I also feel a pretty good knowing that I know everything that is going into the sauce!
Homemade Enchilada Sauce
1/2 cup vegetable oil
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 cup all-purpose flour, can use gluten-free
3 tablespoons tomato paste
7 cups water
2 tablespoons vegetable or chicken soup base (I use better than bouillon brand)
2 tablespoons vinegar (apple cider or white)
Optional – add cayenne pepper or one can of mild green chiles
Directions:
In a large sauce-pan, pour vegetable oil, chili powder, cumin, garlic powder, onion powder, oregano, and salt. Heat over medium-high heat and stir until spices become fragrant. (about 1-2 minutes). Whisk in the flour and stir until a smooth paste is formed. Continue cooking just until the raw flour smell is gone, about 3-4 minutes, stirring occasionally. Whisk in the tomato paste.
Let cook for another minute. Remove the pan from the heat and slowing whisk in the water, adding a little at a time and whisking until smooth before adding more. Add the soup base and vinegar. Return the pot to the heat and bring to a rolling boil. Reduce the heat to low and let simmer, stirring occasionally, uncovered for 20-30 minutes. Serve.
Yields 6 cups sauce (depends on the amount of reduction during cooking)
For more recipes visit wineandhotdish.com!
