Ingredients
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3 - 4
-
1
-
1
-
1/2
-
3 - 5
-
1/2
-
2 - 4
-
1
-
1/3 - 1/2
-
1
-
-
-
-
-
Directions
Kittencal’s Red Enchilada or Taco Sauce,I strongly suggest to make this sauce a day ahead and refrigerate as the flavors will blend together even more, and I advise that you double amounts if you are using it for enchiladas, what you do not use may be frozen for later use, this sauce freezes very well, in fact I most always make more to have handy in my freezer — this makes a fantastic sauce for tacos or enchiladas it is the only one that use I never purchase bottled this is much better — the sour cream is only optional add in for a creamy-style sauce :),Another winner from Kittencal! Even the picky 9-year-old loved it. (She did say it was spicy though I only added 1/4 tsp red pepper. I’ll just leave it out next time.) I’m glad I took your advice and made a double batch. This is a keeper.,used the whole teaspoon of chile flakes and it was way too spicy. I added a whole 6 oz. can of tomato paste and a 14 oz. can of refried beans to cut the heat. Then used it with leftover pork, corn tortillas, chopped onion, and cheese for some delicious enchiladas.
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Steps
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1
Done
|
Heat Oil in a Medium Saucepan Over Medium Heat; Add in Onion, Red Pepper Flakes, Oregano, Basil, Chili Powder and Cumin and Saute For 3 Minutes. |
|
2
Done
|
Add in Fresh Garlic and Saute For 2 Minutes. |
|
3
Done
|
Add in Salsa, Tomato Sauce and Beef Broth or Water; Mix With a Spoon to Combine. |
|
4
Done
|
Reduce Heat to Low and Simmer Uncovered Stirring Occasionally For 30-40 Minutes or Until Reduced Slightly. |
|
5
Done
|
Adjust All Spices to Taste Then Season With Seasoned Salt and Pepper to Taste. |
|
6
Done
|
Mix in Sour Cream If Using and Heat Through (do not Allow to Boil). |
|
7
Done
|
Optional: You May Cool the Mixture Then Process on a Food Processor or a Blender For a Smoother Texture. |
