Enchilada Sauce
Created by SassyCook on August 19, 2013
- Servings: 12
- Prep Time: 5m
- Cook Time: 25m
- Recipe #10345
Ingredients
- 2 tablespoons oil (vegetable oil)
- 2 tablespoons all-purpose flour
- 2 tablespoon chili powder (mild or smokey)
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (or to taste, depending on how hot you want it)
- 1 cup beef broth
- 1 cup water (or 2 cups beef broth, or 2 cups water)
- 1 can (8 ounce) tomato paste (or you could use the same amount of tomato sauce)
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (or to your taste, Lawry's seasoned salt)
How to Make
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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.
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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.
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Step 3: Add more spices as desired.
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Step 4: Cool then refrigerate for 24 hours before you use the sauce.
Nutritional Facts
- 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