Homemade Red Enchilada Sauce
Homemade Red Enchilada Sauce is just what you need to add to all your favorite Mexican Recuoes, This copycat Taco Bell Sauce is so good and uses just a few wholesome ingredients.
Servings: 24
Calories: 17kcal
Ingredients
- 2 tablespoon olive oil
- 2 tablespoon arrowroot powder*
- 1 clove garlic
- 1 tablespoon chili powder
- 1 teaspoon chili powder
- 2 teaspoon cumin
- 1 teaspoon sea salt
- ½ teaspoon oregano
- 2 tablespoon tomato paste
- 1.5 cups vegetable stock
Instructions
- Heat oil in small saucepan over medium heat.
- Whisk in arrowroot powder and cook for about 30 seconds, until a thick paste forms.
- Grate garlic right over pan and then add chili powder, cumin, sea salt, oregano and tomato paste. Whisk constantly as a thick paste forms.
- Pour about ⅓ of the vegetable stock into the paste and whisk until it's fully absorbed into the mixture and the paste has a uniform, thinner consistency.
- Continue to add stock in batches, whisking well after each addition. Avoid clumps in your enchilada sauce by continuing to stir, whisking until smooth after each addition of stock.
- Reduce heat to low and continue to cook as sauce thickens...a total of about 3-5 minutes.
Notes
Storage: Enchilada Sauce will stay good in an airtight container in the fridge for up to 2 weeks. You can freeze for up to 3 months. I like to use 2 tablespoon silicone molds to make it easy to defrost just the amount I need.
Nutrition
Calories: 17kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 173mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 178IU | Vitamin C: 0.3mg | Calcium: 5mg | Iron: 0.2mg