Description
A delicious and smooth enchilada sauce that is perfect for making enchiladas.
Ingredients
Scale
- 2 tbsp canola oil (or vegetable oil)
- 1 yellow onion
- 2 tbsp all purpose flour
- 14 oz can crushed tomatoes
- 1 cup beef stock
- 1 chipotles in adobo sauce
- 1 tbsp adobo sauce from chipotles
- 1/2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 tsp white granulated sugar
- 2 tsp garlic powder
- 2 tsp smoked paprika
- to taste salt
Instructions
- Prep your ingredients so it’s available when needed. Preheat a medium sauce pot over medium heat and add oil.
- Chop onion and add it to the pot. Saute onion until softened.
- Sprinkle flour over the onion and stir until onions are evenly coated.
- Slowly pour in beef stock while stirring. Add can of crushed tomatoes and all remaining ingredients.
- Stir well and bring the mixture to a simmer. Let it simmer for a few minutes.
- Transfer the content of the pot into a food processor and blend well until smooth. The sauce is ready for making enchiladas!
- To store Enchilada Sauce – Prepare the sauce according to the recipe, take off heat, and let it cool to room temperature. Pour cooled sauce into a glass jar and close it with a lid. Store it in the refrigerator for 5-7 days.
- To freeze Enchilada Sauce – pour cooled sauce into a zip-lock freezer bag, let all the air out, and close it tight. Label the bag with a date and what is inside and lay flat on a cutting board. Let it freeze for about 2 hours and then you can stand it up or stack it in the freezer. Frozen sauce can be stored for 2-3 months.
Notes
- Make sure to blend the sauce thoroughly for a smooth consistency.
- This sauce can also be used as a base for other dishes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 100
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg