ENCHILADA SAUCE RECIPE
It is the Best Enchilada Sauce recipe from scratch. This homemade Enchilada sauce is savory and full of Mexican flavors. Paleo & Gluten Free.
Servings: 6
Ingredients
- Olive oil- 1/4 cup
- Crushed tomatoes- 1 can
- Red Chili powder- 2 tsp
- Corn starch-1/4 cup
- Vegetable/Chicken stock- 1 1/2 cup
- Roasted cumin- 2 tsp
- Dried Oregano- 2 tsp
- Garlic cloves finely chopped- 3 medium
- Green bell pepper seeded & diced- 1 small
- Onion finely chopped- 1 medium
- Brown sugar- 1/2 tsp
- Ground black pepper-1/2 tsp
- White pepper- 1/4 tsp
- Juice of 1 lime
- Salt-1/2 tsp
Instructions
- Roast cumin seeds & grind them in a spice grinder.
- Chop the onion, garlic cloves & the bell pepper in a chopper.
- Take a medium-sized saucepan. Heat olive oil over medium heat. Sauté the chopped veggies 3-4 minutes.
- Add the crushed tomatoes and continue cooking another 3-4 minutes.
- In a small bowl combine the corn starch with chicken/vegetable stock. Mix well.
- Pour the mixture into the saucepan with veggies.
- Whisk in the remaining ingredients ( ground roasted cumin, red chili, black pepper, white pepper, oregano, lime juice).
- Adjust spices & salt.
- Transfer the homemade enchilada sauce into an airtight container. You can refrigerate it for up to two weeks.
Notes
Serving suggestions:
Enchiladas
Burritos
Casseroles
Stuffed poblanos
Enchiladas
Burritos
Casseroles
Stuffed poblanos
Nutrition
Serving: 100g | Calories: 33kcal | Carbohydrates: 5g | Protein: 1.67g | Fat: 0.83g | Sodium: 233mg