Randys Enchilada Sauce Recipes

TEN MINUTE ENCHILADA SAUCE

Steps:

• Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
• Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

RANDY'S ENCHILADA SAUCE

Steps:

• Combine garlic, salt, sugar, and canela in a blender or food processor work bowl. Pulse to combine into a coarse paste.
• Toast the chiles in a skillet over high heat until they are puffed up and blistered in spots. Add toasted chiles to the garlic mixture. Add the tomatoes and blend until sauce becomes a smooth puree.
• Heat the oil in a medium heavy saucepan over medium heat and cook the onion, stirring, until the onion is softened and translucent, about 5 minutes.
• Strain the blended tomato mixture through a medium-mesh sieve into the saucepan with the onions. Simmer, stirring occasionally, until the sauce has thickened slightly, about 30 minutes. Add stock and simmer another 30 minutes. Season to taste with additional salt or sugar.