Ever wanted to make an enchilada but found yourself sauce-less? Well fear no more, friends! Enchilada sauce is surprisingly easy to make, takes less than 15 minutes to whip up, and is far more delicious than anything found in a can. Check out the recipe:
Enchilada Sauce
2 Tbsp vegetable oil2 Tbsp flour
1/4 C Chili Powder
1 1/4 tsp ground cumin
3 garlic cloves, minced
2/3 can tomatoes (I used whole peeled, but diced would work, too)
1 1/4 C water
What to do
First, puree your tomatoes until they resemble smooth tomato sauce. For me, this took three or four good pulses in a mini blender. Next, heat the oil in a skillet over medium-high heat. Stir in the flour and chili powder, reduce heat to medium, and cook until chili becomes very fragrant, about 2 minutes. Caution: the flour will burn fairly easily, so be sure to keep stirring the mixture while it's over heat.
Add your pureed tomatoes, garlic, cumin, and water to the pan, then continue cooking over medium heat for 8-10 minutes or until it's thickened slightly. And that's it! You've made your own enchilada sauce.
