Enchilada Sauce
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
Ingredients
For Single recipe
(Makes about 1 cup)
- 1½ teaspoons vegetable oil
- ¼ onion, finely chopped
- 1 jalapeño pepper, finely chopped
- ½ serrano pepper, finely chopped (optional, add for heat)
- 1 small clove garlic, minced
- One 8-ounce can tomato sauce
- ⅓ cup water
- 1½ teaspoons ancho chile powder
- ¼ teaspoon dried oregano leaves
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Ingredients
For Double recipe
(Makes about 2 cups)
- 1 tablespoon vegetable oil
- ½ onion, finely chopped
- 2 jalapeño peppers, finely chopped
- 1 serrano pepper, finely chopped (optional, add for heat)
- 2 small cloves garlic, minced
- One 15-ounce can tomato sauce (or two 8-ounce cans)
- ⅔ cup water
- 3 teaspoons ancho chile powder
- ½ teaspoon dried oregano leaves
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
-
Heat oil in a medium saucepan on medium heat.
- Add chopped onion, chopped jalapeño pepper, optional serrano pepper, and garlic.
- Cook, stirring frequently until the onions are soft and golden brown in color; about 5 minutes.
- Add remainder of ingredients.
- Simmer uncovered for 10 minutes.
Comments
Use a single recipe of this sauce when making chicken enchiladas rojas or pork enchiladas rojas.