Anchilada sauce is one of my favorite things, Ever?? When it soaks to the tortilla while baking, I love and makes everything the whole, spicy and good. Mmm. माझ्या But when the choice of my local grocery store was less effective, I decided that it's time to try to make myself. This is a simple red echica sauce is a total game-shell and now I can never go back to shop at the store. I have ten times more taste than anything I have from the can, and it takes a few minutes to create. This is the total winner.
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“Incredible! Made with a super -ezi, ordinary paintry staples, and bought by store.”
Sara
Easy Enchailada Sauce Recipe
This simple anchilada sauce made with dried chilli pepper that you will find in Texas or Mexico is not a genuine recipe, but that is a Quick and Easier Using basic pantry staples, a version that anyone can whip in their kitchen. But I promise that once you taste it, you will not be sorry about the shortcut. It's still bursting with taste and you want to pour it Everything. However, if you want-scratch sauce made with dried chill in the mix, see this genuine echicalada sauce Isabel's recipe??
Easy Red Anchilada Sauce
It takes only 10 minutes to make this super -easy red anchoda sauce that is bursting with taste.
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- 2 Tbsp Cooking oil ($ 0.08)
- 2 Tbsp All intentions flour ($ 0.02)
- 2 Tbsp Chilli powder ($ 0.60)
- 2 Cup Water ($ 0.00)
- 3 The burden. Tomato paste ($ 0.44)
- 1/2 Tsp Ground creeks ($ 0.05)
- 1/2 Tsp Garlic powder ($ 0.05)
- 1/4 Tsp Cayen pepper. ($ 0.02)
- 3/4 Tsp Salt or pepper (To taste, $ 0.033)
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Add cooking oil, flour and pepper powder to the sauce pot. Turn the gas to the medium and jerk the ingredients together. Continue to shake the mixture as soon as the mixture begins. Once the bloating starts, cook the mixture for a minute and cook.
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After a minute, jerk the water, until the tomato paste, cumin, garlic powder and red pepper are smooth. Allow the sauce to boil. Once it reaches boiling, it starts to be slightly thicker.
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Starting with 1/2 teaspoon, add salt to taste. I used a total of 3/4 tablespoons. The sauce is ready to use now!
We see how it is Calculate the recipe costs here??
A note at the level of spice
“TheChilli powderThe season listed in this recipe is a store-used mixture of spices used for pepper. That is not straight chile powderOr Pure ground chili pepperWhich can be extremely spicy. The Brand of pepper powder I use it completely mild, but other brands can sometimes have a little heat. If you use spicy pepper powder, reduce or remove reddness from this recipe to compensate. This recipe is using the heat level of the masculine pepper powder MediumLike middle salsa.
Service: 0.25CupCalories: 53KcelCarbohydrates: 5GProtein: 1GFat: 4GSodium: 338MillilgramFiber: 1G
Read our full
At nutrition disconnection.
How to make an enechilada sauce step-by-step photo
Toast the flour: Start by adding 2 tbsp flour, 2 tbsp pepper powder and 2 tbsp oil in the pot. I use it McC ormick's pepper powderWhich is not spicy, just tasty, so don't be afraid of the recipe. All heat comes from red chilli.
Take these ingredients together and allow the whisper to the bubble on medium heat all the time. Visk and cook for a minute. This will toast the flour and pepper powder, add the taste to the taste and make sure the flour does not taste like a paste.
Add wet materials: After a minute, add 3 oz. Tomato paste, 1/4 tsp ground cumin, 1/4 tsp garlic powder, 1/4 tsp red, and 2 cups of water (or broth).
Boiling: Come to boil the sauce and it starts to thick. Taste the sauce and add salt to your choice. Start with about 1/2 teaspoon and add more if necessary. Salt will really help bring out the taste. If you use the broth in place of water, you may not have to add anything.
And now you are good to go! Remove this thick and tasty anchilada sauce on all your favorite foods and enjoy!
How to use an enechilada sauce
Of course, the main thing you can make with this sauce! (Chicken anchiladas Are a favorite). But I can't make it here to say that I am here. There are some other good ways I would like to use my red anchilada sauce:
- As a boiling sauce for meat (slowly cooker or in a skillet)
- Buritola as a rich sauce
- Together for eggs and fried tortillas for Oil and gas
- Combined with sour cream to sink a creamy and spicy
- As a place of taco sauce
- A soup (Chicken Or 30 minutes of posol))
- To sauce the casseroles like Mexican Lasgana, Anchilada Casarol or the like Taco stuffed shell
How to store how to store
Keep any remaining remaining items in the airtight container in the fridge for 3-4 days or keep the part out and freeze for 3 months. Let the sauce melt overnight in the fridge (or, if you forget to set it, run the freezer bag/container under hot water until it melts!) Use according to your selected recipe.
Our Anchilada sauce recipe was originally published 8/4/12. It was repeated again, re -worked and re -published to be better than before 4/25/25.