Homemade Enchilada Sauce

Homemade Enchilada Sauce
73
0
65
By Kelley Epstein
Prep Time:
5m
Bake/Cook Time:
10m
Yield:
4 cups

Skip the store-bought sauce with unpronounceable ingredients and whip up a batch of this Homemade Enchilada Sauce instead. This easy recipe relies on pantry ingredients and yields a mild, homemade enchilada sauce that tastes so much better than anything you can get in the grocery store.

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Dark Brown Sugar Poly Bag
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Ingredientes

Ingredients

  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour*
  • 1 teaspoon kosher salt
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 4 teaspoons chili powder
  • 2 tablespoons Dixie Crystals Dark Brown Sugar
  • 2 tablespoons tomato paste
  • 3 1/4 cup low sodium broth (beef, chicken or veggie)
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Ingredientes

Directions

  1. Heat butter in a medium saucepan over medium heat. 
  2. Add flour and cook about 2 minutes or until flour/butter mixture turns a golden hue. Mixture will be thick.
  3.  Add salt, garlic powder, onion powder, cumin, oregano, chili powder, and brown sugar; stir to form a thick paste. 
  4. Using a whisk and stirring constantly, slowly add tomato paste and broth. Stir until smooth and no lumps remain. 
  5. Bring sauce to a bare simmer and cook, stirring occasionally, about 10 minutes and sauce has slightly thickened. 
  6. Remove from heat and use immediately or store enchilada sauce in a clean glass jar for up to 2 weeks in the fridge. 
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Kelley Epstein @Mountain Mama Cooks.

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