Homemade Enchilada Sauce

[{"selector":"#anim-b9f41bd9-2fab-4033-a47c-38ed697623db","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-308c40f9-87d2-4b69-bf83-175f67b967e1","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Homemade Enchilada Sauce tastes way better than store-bought and is ready in just 25 minutes! It's a rich, savory Mexican red sauce made with chili powder, cumin, oregano, chicken stock, and tomato paste! Super versatile! Get the Recipe

Ingredients:

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Heat 2 tablespoons olive oil in a large saucepan or deep skillet over medium-high heat.

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Once hot, whisk in 2 tablespoons all-purpose flour, 2 teaspoons chili powder, 1 teaspoon ground cumin, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon dried oregano. Cook for 5 minutes, whisking frequently.

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Then whisk in 3 tablespoons tomato paste followed by 2 cups chicken stock, until there are no lumps.

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Reduce heat to medium, and simmer for at least 15 minutes, more is fine, whisking frequently, then remove and use as desired.

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Storage Tip: Once the sauce has cooled, transfer it into an airtight container or jar with a tightly sealed lid. Store in the refrigerator and use it up within 5 days.

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