Texas Red Enchilada Sauce
Recipe: #8283
February 26, 2013
Categories: Sauce, Tomato/Red Sauces, Peppers, Southern, Southwest Cinco de Mayo, Canned Tomatoes, more
"Recipe adapted from Mark Hendricks enchilada sauce."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (933.2 g)
- Calories 1114.2
- Total Fat - 72.4 g
- Saturated Fat - 8.9 g
- Cholesterol - 3.4 mg
- Sodium - 1860.8 mg
- Total Carbohydrate - 107.2 g
- Dietary Fiber - 12.9 g
- Sugars - 69 g
- Protein - 22.6 g
- Calcium - 423.8 mg
- Iron - 6.7 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Make a roux with flour and melted butter.
Step 2
Add spices and tomato paste; whisk until smooth; add the broth and stir over low heat until sauce thickens.
Step 3
Simmer, covered, for another 20-25 minutes, stirring occasionally.
Step 4
Adjust liquid, if needed, to measure 3 cups.
Tips
- Makes 3 cups.
2 Reviews
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