Enchilada sauce
Recipe by Jacqueline Joyce
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 (28-ounce) can crushed tomatoes
2 tablespoons plus 2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon brown sugar, packed
Salt and freshly ground black pepper, to taste
Prep. Time → 5 min
Cook Time → 15 min
1. Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.
2. Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.
3. Store in an airtight container in the refrigerator for up to two weeks.
sauces, seasonings, spices December 12, 2018 17:18
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