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Makes 2 cups. I make it a day ahead to let the flavors blend. It's a little spicy, so season with red pepper and chili powder to taste! This is my go to enchilada sauce from now on.
I generally prefer more sauce on my enchiladas, so I've been stretching this out a little by adding a 10 ounce can of pre made enchilada sauce. It may be cheating, but I think it tastes good. :-)
- 3-4 tbsp olive oil
- 1 small onion, finely chopped
- 1 tsp dried red pepper flakes (or to taste)
- 1/2 tsp dried oregano
- 3 tsp chili powder (or to taste)
- 1/2 tsp dried basil
- 1 1/2 tsp cumin
- 1 tbsp fresh minced garlic
- 1/2 cup salsa
- 1 cup tomato sauce
- 1 cup water mixed with beef bouillon
- 1 tsp ground black pepper
- seasoning salt to taste
- *5/15/11 edit: 10 oz of canned enchilada sauce
- Heat oil in a medium saucepan over medium heat. Add onion, red pepper flakes, oregano, basil, chili powder, pepper, and cumin. Saute for 3 minutes.
- Add fresh garlic; saute for 2 minutes.
- Add salsa, tomato sauce, and beef broth.
- Reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally.
- Season with seasoned salt to taste.
- OPTIONAL: Cool and blend smooth with immersion blender or food processor until smooth.
- OPTIONAL: To stretch this out a little for more saucy enchiladas, stir in a can of pre made sauce to the mix.
Adapted from Kittencal's Red Enchilada or Taco Sauce on recipesdream.blogspot.com.
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