Homemade Enchilada Sauce uses everyday ingredients and is easy to make.
Note: This sauce can be stored in the refrigerator for a week; it also freezes well.
Homemade Enchilada Sauce Makes about 1 ¾ cups
3 tablespoons canola oil
3 tablespoons cornstarch
2 tablespoons chili powder
1 teaspoon ground cumin
2 teaspoons granulated sugar
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups+ chicken broth
1 cup tomato sauce (this is equivalent to an 8 oz. can)
- Over medium heat, combine oil with cornstarch in a saucepan. Cook for one minute.
- Whisk in the seasonings and tomato sauce; cook for another minute.
- Whisk in the broth and continue to cook about 10 minutes until it begins to thicken. Add additional broth to thin if needed.
Recipe without photos . . .
Homemade Enchilada Sauce Makes 1 ¾ to 2 cups
3 tablespoons canola oil
3 tablespoons cornstarch
2 tablespoons chili powder
1 teaspoon ground cumin
2 teaspoons granulated sugar
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups+ chicken broth
1 cup tomato sauce (this is equivalent to an 8 oz. can)
- Over medium heat, combine oil with cornstarch in a saucepan. Cook for one minute.
- Whisk in the seasonings and tomato sauce; cook for another minute.
- Whisk in the broth and continue to cook about 10 minutes until it begins to thicken. Add additional broth to thin if needed.
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