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: 3 1/2 cups (8 servings)
- 1 Tbsp Vegetable Oil
- 1/4 cup Onion, finely chopped
- 1 1/2 Tbsp Chili Powder (NOT cayenne; if you don't want any spice at all, substitute smoked paprika)
- 1 1/2 tsp Ground Cumin
- 1 tsp Dried Ground Coriander
- 1 tsp Dried Oregano
- 1/4 tsp Red Pepper Flakes (opt, adjust to your spice preference)
- 2 (6 oz) cans Tomato Paste
- 4 cups Stock, any low-sodium (or use water)
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.
Calories: 59kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 380mg | Fiber: 3g | Sugar: 6g