Best Ever - Red Enchilada Sauce Recipe
Yields: a generous amount for casseroles, tacos, burritos and enchiladas. This is such an easy recipe, there is no reason not to keep it on hand in the refrigerator or frozen all the time. You can experiment with the chiles all you want and it always turns out wonderful.
Ingredients:
4 Tbls Oil or Lard
4 Tbls all-purpose flour
¼ cup chili powder
1 - 8 ounce can tomato sauce
1- 6oz can tomato paste
2-4 cups Pork Broth, Chicken Broth or Beef Broth
4 Tbls all-purpose flour
¼ cup chili powder
1 - 8 ounce can tomato sauce
1- 6oz can tomato paste
2-4 cups Pork Broth, Chicken Broth or Beef Broth
1 Tbls Brown Sugar
1 teaspoon ground cumin
1/2 teaspoon garlic powder or minced
1/2 teaspoon onion powder
1/2 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon garlic powder or minced
1/2 teaspoon onion powder
1/2 teaspoon salt
* You can add more or less broth for desired consistency (thick or thin) according to the recipe you are preparing.
Directions:
1.
Heat oil in a large skillet to
medium heat. Whisk in flour stirring with a wooden spoon until thickened....Add chili powder.
2.
Reduce heat to medium and continue to whisk
until lightly browned.
3.
Gradually whisk in tomato sauce,
chicken broth, cumin, garlic powder, brown sugar, onion powder. and salt.
4.
Stir until smooth, and continue
simmering over medium heat about 10 minutes, or until slightly thickened.
5.
Serve immediately, keep in a covered bowl
in the refrigerator or freeze.
