Herby, spicy, and truly tasty ENCHILADA SAUCE packs a whole other level of flavor for your lovely dish. This easy recipe is one of the most convenient sauces you’ll find out there because it is so versatile. It’s simply delicious with just the right amount of heat for you to enjoy.
Servings 4 -6
Calories 26 kcal
1 teaspoon (2.33 g) ground pepper ½ teaspoon (1.64 g) garlic powder ½ teaspoon (1.64 g) onion powder 2 teaspoon (4.06 g) ground cumin 1 teaspoon(1.01 g) dried oregano 1 tablespoon (8.12 g) chili powder 2-3 tablespoon (30-45 ml) canola or olive oil 2 tablespoon (16-18 g) all-purpose flour 2 tablespoon (14.1 g) tomato paste 2 cups (474 ml) beef stock or broth 2 teaspoon taco seasoning optional salt and pepper to taste
Add flour, black pepper, garlic and onion powder, cumin, oregano, and chili powder in a medium bowl. Set aside. Place a medium saucepan over medium heat, add oil until it is hot. Stir in the flour mixture and keep whisking until fragrant and slightly deepened in color, about 1 minute. Do not let it burn. Whisk in the tomato paste and then carefully pour in the beef broth, a little at a time while whisking constantly. Add taco seasoning, if desired. Then season with salt to taste. Bring to a boil, then reduce heat to a simmer. Continue cooking stirring often, until the sauce thickens - about 5- 7 minutes, sauce will continue to thicken as it cools down. Remove and let it cool.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.
Serving: 1 cup | Calories: 26 kcal | Carbohydrates: 3 g | Protein: 2 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 195 mg | Potassium: 195 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 161 IU | Vitamin C: 1 mg | Calcium: 11 mg | Iron: 1 mg