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.
Homemade Enchilada Sauce
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.
**Serving size is based on 1/2 cup servings**