Homemade Enchilada Sauce
Made with pantry staples and none of the junk that can sneak into store-bought versions, this quick recipe is one we always have on hand. Taco Tuesday - we're ready for you!
Servings: 8
Cost: $3.00
Equipment
- Saucepan
Ingredients
- 1 Tablespoon Vegetable Oil
- 1/4 cup Onion, finely chopped
- 1 1/2 Tablespoons Chili Powder (NOT cayenne; if you don't want any spice at all, substitute smoked paprika)
- 1 1/2 teaspoons Ground Cumin
- 1 teaspoon Dried Ground Coriander
- 1 teaspoon Dried Oregano
- 1/4 teaspoon Red Pepper Flakes (opt, adjust to your spice preference)
- 2 6-ounce cans Tomato Paste
- 4 cups Stock, any low-sodium (or use water)
Instructions
- In a medium saucepan, heat the vegetable oil over medium-high heat. When oil begins to shimmer, add onion and saute until onion softens, about 2 minutes. Add the chili powder, cumin, coriander, oregano, and red pepper flakes. Saute until the onions are evenly coated and the spices are fragrant.
- Add tomato paste and stir to break up. Add stock and whisk to combine. Reduce heat to maintain a low simmer. Let the mixture simmer until it thickens and reduces to about 3 1/2 cups, about 10 minutes. Add salt to taste.
- Use immediately, store in the refrigerator for a week or freeze for up to six months.
Nutrition
Calories: 30kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 499mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 727IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg