Enchilada Sauce - Red
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 tablespoons extra virgin olive oil (or other oil of your choice)4 tablespoons all purpose (or whole wheat) flour (or mixture)2 tablespoons ground ancho chili powder2 tablespoons ground regular chili powder1 tablespoon ground cumin1 teaspoon onion powder1 teaspoon granulated garlic1 teaspoon dried oregano1/4 teaspoon ground cinnamon1 teaspoon kosher salt1/4 teaspoon freshly ground black pepper (or to taste)2 tablespoons tomato paste2 teaspoons distilled white vinegar4 cups beef stock (Kitchen Basics preferred)
Mix all spices, salt, and pepper in a small bowl and set aside. Heat a large skillet over medium heat and add oil. Continue to heat until oil is hot and shimmering. Add flour and whisk constantly until a nice paste has formed. Lower the heat to low and add the spice mixture and again whisk until well blended, aromatic, and darkens slightly in color. Add the tomato paste and whisk to blend. Add the stock about a cup at a time and whisk until smooth before the next addition. Let the sauce simmer about 15 minutes. More liquid can be added if necessary to achieve desired consistency. Taste and adjust seasonings. Add white vinegar and stir to combine.
Serving Size: Makes 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user EILEENNP.
Serving Size: Makes 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user EILEENNP.
Nutritional Info Amount Per Serving
- Calories: 96.1
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 583.4 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.2 g
- Protein: 3.0 g
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