Enchilada Sauce
Recipe: #10345
August 19, 2013
Categories: Sauce, Tomato/Red Sauces, Mexican, One-Pot Meal, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy Vegan, Vegetarian, Canned Tomatoes, Spices, more
"I used this for enchiladas, this is fantastic and I will NEVER spend money again for canned sauce, this must stay in the fridge for 24 hours before you use it, this freezes very well"
Ingredients
Nutritional
- Serving Size: 1 (64.4 g)
- Calories 34.2
- Total Fat - 2.5 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 173 mg
- Total Carbohydrate - 2.8 g
- Dietary Fiber - 0.8 g
- Sugars - 0.7 g
- Protein - 0.6 g
- Calcium - 9.2 mg
- Iron - 0.4 mg
- Vitamin C - 2.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat the oil in a medium saucepan over medium heat, add in flour and chili powder and cumin. Allow to cook for a minute or two stirring constantly.
Step 2
Add the remaining ingredients. Using a large whisk stir until the tomato paste is completely incorporated. Bring to a low simmer and allow to cook for at least 25 minutes stirring occasionally.
Step 3
Add more spices as desired.
Step 4
Cool then refrigerate for 24 hours before you use the sauce.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting chili powder, choose mild or smokey depending on how much heat you want in the sauce.
- For the tomato paste, you can also use the same amount of tomato sauce if desired.
- Substitute vegetable oil with olive oil - Olive oil is a healthier alternative to vegetable oil, as it contains monounsaturated fats, which can help reduce cholesterol levels and the risk of heart disease.
- Substitute tomato paste with tomato sauce - Tomato sauce is a more flavorful alternative to tomato paste, and can add a richer and more complex flavor to the sauce. Additionally, tomato sauce contains more liquid than tomato paste, which can help to thin out the sauce and make it easier to spread.
Vegetarian Enchilada Sauce Replace the beef broth with vegetable broth and omit the cumin. Add 1 teaspoon of oregano and 1/4 teaspoon of smoked paprika for a smoky flavor.
Vegan Enchilada Sauce Replace the beef broth with vegetable broth and omit the cumin. Add 1 teaspoon of oregano, 1/4 teaspoon of smoked paprika, and 1 tablespoon of nutritional yeast for a cheesy flavor.
Mexican Rice: This classic side dish is the perfect accompaniment to your homemade enchilada sauce. The rice is cooked in a flavorful broth and seasoned with garlic, onion, and cumin for an extra boost of flavor. The Mexican Rice will help to round out your meal and make it a complete, delicious experience.
Refried Beans: Refried beans are a great side dish to serve with Mexican Rice. They are creamy, flavorful, and full of protein. Refried beans are a great source of fiber and can help to balance out the meal. They are also a great way to add a little extra flavor and texture to your meal.
FAQ
Q: How long should I cook the sauce?
A: Cook the sauce for at least 25 minutes, stirring occasionally. Add more spices as desired.
Q: What ingredients do I need for the sauce?
A: To make the sauce, you will need olive oil, garlic, onion, tomato paste, oregano, basil, and salt.
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Fun facts:
The enchilada sauce recipe is believed to have originated in Mexico. It is said to have been created by the Aztecs and Mayans who used chili peppers and other spices to make a sauce.
The famous celebrity chef, Rachael Ray, is known to be a fan of enchilada sauce. She often uses it in her recipes and has said that it is one of her favorite sauces to use in Mexican cuisine.