This tomato sauce is a quick way to add some variety to your Mexican food. It can be as spicy as you would like by adding some red pepper flakes. It is one of my favorite ways to top a burrito or enchiladas. Add some to a burrito and melt some cheese and you have a quick, simple, and delicious meal.
This will keep in a sealed container in the refrigerator for up to a week.
Enchilada Sauce
Ingredients:
- 12oz Salsa (I used a local one but anything like Pace or that style will work.)
- 24oz Water
- 12oz Tomato Sauce
- 1T Cumin
- 1T Chili Powder
- 1/2t Kosher Salt
- 1/2t Black Pepper
- 4T Butter
- 4T Flour
Directions:
- Combine salsa, water, tomato sauce, cumin, chili powder, salt, and pepper in a medium saucepan with cover. Bring to a boil while covered, whisk to combine. Boil for minimum of 10 min.
- While sauce is boiling make roux by melting the butter in a sauté pan over medium-high heat ,then add an even amount of flour. Cook until roux starts to darken slightly and all the flour is combined. Set aside.
- After sauce has boiled for 10 min start to gradually add roux to boiling sauce and constantly whisk. Continue to thicken until it coats back of spoon. (You probably won’t need all of the roux.)
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