It easy enough to buy enchilada sauce at the store, but this just tastes better. And it's pretty easy to make. And, yeah, it's not very red. But it isn't a green sauce, so we call it "Red".
Store-bought enchilada sauce is fine, but this is just better. I made it the first time because I didn't have enough on hand for a double batch of Butternut Squash Enchiladas. I mixed my batch with the stuff from the jar and it was fine. The next time I made it by itself and it really made the enchiladas taste even better!
My original inspiration for these came from the Cookie and Kate website. Maybe I cook the dry ingredients too long to give our sauce its red-brown color, but the way it tastes? Yeah, I don't worry about the color too much.
- 3 Tablespoons of EVOO or Avocado Oil
- 3 1/2 T Quinoa Flour (expensive, but worth the taste and nurtition difference; substitute any flour)
- 1 T Chili Powder
- 1 tsp Ground Cumin
- 1/2 tsp Garlic Power
- 1/4 tsp Oregano
- Dash or two of Cinnamon
- 2 T Tomato Paste
- 2 Cups Vegetable Broth
- 1 tsp Apple Cider Vinegar
Make the Filling
- Measure out all the dry ingredients into a little dish
- Open the can of Tomato Paste and have the Tablespoon ready
- Have the Vegetable Broth ready also
- Heat the oilon Medium heat until it's truly hot
- Add the dry ingredients (it should sizzle!) and wisk for abut a minute
- Add the Tomato Paste and wisk it in until smooth
- Slowly add the broth and wisk to remove lumps
- Turn the heat to Medium-High to bring to a boil, wisking frequently
- Reduce the heat to maintain a gentle simmer, still wisking frequently
- After about 5-7 minutes, the sauce should thicken (you can add a bit more flour if you need to)
- Remove from heat and wisk in the Apple Cider Vinegar
- Add Salt and Pepper to taste
Use this to prepare our Butternut Squash Enchiladas or anywhere else you would use an enchilada sauce.