If you forget to whisk it, then you may end up with burnt bits in the bottom of the saucepan.
Red enchilada sauce does take a little bit of attention. This earthy flavor gives the sauce a little bit of an intriguing flavor. You can use a blend of ancho, guajillo, and arbol chili powders to keep the sauce interesting. Use the powdered versions of chiles and garlic to make this recipe quick and easy. To Reheat: Cook sauce in a pan or skillet over medium heat until warmed through.To Freeze: Enchilada sauce also freezes extremely well in a freezer-safe container for up to 3-4 months.To Store: Add sauce to an airtight container or mason jar and store in the refrigerator for up to 5-7 days.Then, you don’t have too much to do in one sitting. To Prep-Ahead: If you’d like to make your own homemade enchiladas, it’s helpful if you prepare the sauce ahead of time.Check the consistency with a wooden spoon. It is easy to double the batch for more, or keep half for later! Whisk the enchilada sauce until smooth. This recipe yields about 2 cups of sauce, which is enough for about 8-10 traditional chicken enchiladas. You can check the consistency of the sauce with a wooden spoon. If you are not careful, the bottom will scald and there will be burnt pieces. Keep an eye on the pan and whisk every 1-2 minutes so it does not burn. Allow the sauce to simmer for 8-10 minutes. Once all of the ingredients are added, reduce the heat to medium-low. Pour chicken broth into tomato paste and roux. Repeat this process until all the liquid is incorporated. This step should take you around 5 minutes.įor best results, add about ½ cup of broth, whisk for 30 seconds until the sauce is smooth, and then simmer for about a minute. Pour in the remaining 1 ½ cups of chicken broth slowly and in small batches. Whisk until ingredients are well blended and smooth.Īllow the sauce to cook over medium heat until it just begins to thicken. Make the SauceĪdd tomato paste and ½ cup of chicken broth to the roux. Add oil, flour, and seasonings to skillet. The roux should be smooth and deep red in color. If you leave, you will likely end up with burnt bits. This step is important, so don’t walk away. Over medium heat, whisk ingredients for 2 minutes.
Valentina hot sauce free#
Feel free to use a vegetable, beef, or low sodium broth instead. A regular sodium chicken broth was used and tested in this recipe. While some people do not add this to their enchilada sauce, I find that it gives the sauce a delightfully creamy texture and unique flavor that is commonly found in more traditional versions. Substitute cinnamon for a very similar result! You can use dried parsley, basil, or Italian seasoning if you don’t have this ingredient. Dried oregano gives a very subtle herbal flavor. You can always experiment with adding a bit of smoked paprika, though! If substituting with garlic salt, make sure you reduce the amount of salt you add accordingly. You can also use 2 fresh garlic cloves if that’s all you have on hand. A little bit of this gives the sauce a nice punch of flavor. Cumin makes up a large part of the blend so do not substitute it with anything else. Another common spice found in Mexican cuisine. You can also use half ancho or adobo chili powder and half regular powder to change it up. If you would like to increase the spice level of the sauce, opt for a medium-heat chili powder. Be careful when buying other brands or in bulk as the spice level of the powder can vary drastically. A regular, mild brand, such as McCormick’s, is best. You can also try substituting with a Paleo flour blend instead. Either an all-purpose regular or a gluten-free 1-to-1 blend will work equally as well. Using a more mildly flavored type is preferred so the Mexican spices shine through. Olive, avocado, or vegetable oil can be used in this recipe. The ingredients you will need for this enchilada sauce recipe include:
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