Description
This homemade enchilada sauce recipe is a snap and packs serious spice. It’s perfect for using on tacos, burritos, or added to shredded chicken or beef for a burrito bowl. The possibilities are endless! Our family loves the zesty flavors that this easy condiment delivers without having any canned ingredients thanks to its fresh taste from the scratch method of preparation. Make a big batch and freeze it for easy meals any day of the week!
Ingredients
Units
Scale
- 4 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 Roma tomatoes
- 1 garlic clove, peeled
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/3 cup chili powder
- 1 teaspoon salt
- 1/2 cup flour or gluten-free flour
Instructions
Blend in a blender for 5 minutes until tickened.
Notes
Freeze leftovers in a ziplock freezer bag and lay them flat to freeze or use Mason jars.
- Prep Time: 5 minutes
