Homemade Enchilada Sauce
A rich and flavorful homemade enchilada sauce that can be customized to fit your taste. Perfect for enhancing a variety of dishes.
Ingredients
Main Ingredients
- 2 tablespoons olive oil For cooking the spices
- 2 tablespoons chili powder For spiciness
- 1 teaspoon ground cumin For depth of flavor
- 1 teaspoon garlic powder For aroma
- 1 teaspoon onion powder For flavor enhancement
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 15 ounces tomato sauce Base of the sauce
- 1 cup vegetable broth Adjust thickness to taste
- 1 tablespoon apple cider vinegar For a tangy finish
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Heat two tablespoons of olive oil in a medium saucepan over medium heat.
- Add the spices: chili powder, cumin, garlic powder, onion powder, salt, and black pepper, stirring for about 30 seconds until fragrant.
Cooking
- Add the tomato sauce and vegetable broth to the pan, stirring until well combined.
- Bring the sauce to a gentle simmer and let it cook for about 10 to 15 minutes, stirring occasionally.
- Stir in the apple cider vinegar for a touch of tanginess, then remove the saucepan from heat and let cool before using.
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Notes
For variations, you can add cayenne pepper for spice, smoked paprika for a smoky flavor, or adjust the thickness by changing the amount of vegetable broth. Store in an airtight container or freeze for up to three months.