Homemade Enchilada Sauce

Homemade Enchilada Sauce | Recipe on www.bxtchesbeblogging.com

Here’s another recipe that is so simple, you’re gonna wonder why you ever bothered with the stuff in a can. And economically speaking, this is only gonna cost you about $1.50/batch. . .so who’s really winning here?

I have no idea where I originally got this recipe from, I know it wasn’t Pinterest, because I had it long before that goldmine came into my life. . .just know that it’s at least worth a peek.

BXTCHES Gotta Warn: Read through the recipe AND notes before you dive in.

Fiesta Friday’s just got a lot more festive.

1 tablespoon olive oil
1 medium yellow onion
1 1/2 teaspoons minced garlic (or about 3 garlic cloves)
3 tablespoons chili powder
2 teaspoons cumin
2 teaspoons sugar
1 1/2 teaspoons salt
pepper to taste
16 -24 ounces tomato sauce (see notes)
2 cups beef broth

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This is a recipe that you need to have everything ready and within arms reach. Next to the stove, be sure to have ready to go. . .
Beef broth measured and ready to pour
Onion diced and garlic minced
Tomato sauce open and ready to pour
In a small bowl, combine the chili powder, cumin, sugar, salt, and pepper. Set aside.
Add olive oil to a medium saucepan (medium high heat), once hot, add onion. Cook onion until softened (about 5 minutes), stirring occasionally, then add garlic. Continuing to stir, cook for another 2-3 minutes. Then add the spice mixture. It is going to be thick, but keep stirring for about 2 minutes or until really fragrant. Then add broth, stir after addition. Add tomato sauce. Stir.
Once sauce comes to boil, reduce heat and let simmer for about 30 minutes.
Get your blender ready, because it’s time to blend it up and make it smooth. Just be cautious. . .you’ll need to blend in small amounts or else you’ll be cleaning up a huge mess and applying a ton of burn cream.

This recipe will yield you about 3 cups, but no worries, you can easily double.

If you have a membership to Sam’s or Costco, I highly recommend that you purchase your tomato sauce from there. It is a #10 can, but it’ll cost you less than $3 and you can freeze what you don’t use. When I say use 16-24 ounces of tomato sauce, it really depends on your tomato preference, I use the large cans and my ladle is 2 ounces, so I just go until I like the way it begins to look.

You can make this spicier by adding more chili powder or even adding some red pepper flakes.

Enchiladas isn’t the only gem this sauce works on. If you’re Mexican rice recipe calls for tomato sauce, replace it with this instead. You could top some chicken with this and some cheese or you can kick up your macaroni and cheese. . .the limit is really your imagination. Have fun.

This freezes wonderfully.

The nutrition label is just a guideline. Use it as such.

**Serving size is based on 1/2 cup servings**