Recipe: Tasty Enchilada Sauce

Enchilada Sauce. Heat the oil in a medium saucepan over medium heat. Add the chili powder, cumin, cayenne, bouillon cube and some salt and. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste.

Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Add onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce. Mix together and then stir in the water. You can cook Enchilada Sauce using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of Enchilada Sauce

1. Prepare 4 of large dried California pepper pods.
2. It's 2 tablespoons of minced garlic.
3. You need 1 of large onion.
4. It's 28 ounces of tomatoes.
5. You need 1 teaspoon of whole leaf dried oregano.
6. Prepare 1 teaspoon of kosher salt.
7. It's 1 teaspoon of extra dark cocoa powder.
8. You need 1 teaspoon of ground cumin.
9. You need 4 cups of water plus more for thinning if necessary.
10. It's As needed of brown sugar if the peppers scorched during toasting.

Use in place of canned enchilada sauce. Use in your favorite enchilada recipe. The amounts on the ingredients are very flexible. For instance, if I am feeding my kids who do not like"spicy", I will halve the chili powder and double the tomato sauce.

Enchilada Sauce instructions

1. Boil the water. Remove the skin from tomato. Dice the tomato and set aside..
2. Heat a skillet dry. Toast the peppers till just fragrant. Set aside add the onion, tomatoes, and garlic to the skillet to toast also..
3. Remove stems and seeds from the peppers. Add the peppers to the boiling water for 20-30 minutes covered. This will rehydrate and soften your peppers..
4. Add the peppers and liquids in the peppers, to a blender. Now add the oregano, onion, salt, cumin, garlic, and tomatoes, to a blender. Liquidfy the ingredients..
5. In a skillet heat the oil. Pour the ingredients from the blender into the hot skillet with the oil in it. Stir in the chocolate..
6. Simmer uncovered for 30 minutes. It should be not thin, but just a bit thick, like a tomato ketchup..
7. It may not be super delicious on its own. If it's too bitter add a little brown sugar at a time till the bitterness is toned down. It should taste good allowing the sauce and food you put it on compliment each other..
8. Serve I hope you enjoy!!!.

Experiment to suit your taste, but don't leave out the cocoa. In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Add stock, tomato paste, oregano, and cumin. This recipe goes real fast so I suggest you prepare all the ingredients before you start: Scroll down for the FULL RECIPE Grab a large skillet and heat up the oil over medium heat; whisk in the flour, chili powder, paprika, and cumin, and cook for a minute, stirring constantly. Enchilada sauce recipe adapted from my spinach artichoke enchiladas.