Enchilada Sauce

Total Time:
35 min
Prep:
10 min
Inactive:
5 min
Cook:
20 min

Yield:
3 cups
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped red bell peppers
  • 1/4 cup finely chopped onions
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 beef, chicken or tomato bouillon cube
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon all-purpose flour
  • 1/2 cup chicken stock
  • One 15-ounce can tomato sauce
Directions
  • Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.

  • Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)

  • The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Chicken Enchiladas

    Recipe courtesy of Rachael Ray