Community Pick
Kittencal's Red Enchilada or Taco Sauce
24
People talking
I strongly suggest to make this sauce a day ahead and refrigerate as the flavors will blend together even more, and I advise that you double amounts if you are using it for enchiladas, what you do not use may be frozen for later use, this sauce freezes very well, in fact I most always make more to have handy in my freezer --- this makes a fantastic sauce for tacos or enchiladas it is the only one that I use I never purchase bottled this is much better --- the sour cream is only optional add in for a creamy-style sauce :)
- Ready In:
- 25mins
- Serves:
- Units:
Nutrition Information
24
People talking
ingredients
- 3 -4 tablespoons olive oil
- 1 small onion, finely chopped
- 1 teaspoon dried red pepper flakes (or to taste)
- 1⁄2 teaspoon dried oregano
- 3 -5 teaspoons chili powder (or to taste)
- 1⁄2 teaspoon dried basil
- 2 -4 teaspoons cumin (can use more to taste)
- 1 tablespoon fresh minced garlic (or to taste)
- 1⁄3 - 1⁄2 cup salsa
- 1 cup tomato sauce (or use crushed tomatoes)
- 1 1 cup water mixed with beef bouillon powder or 1 cup just use water
- 1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
- 1 teaspoon ground pepper (or to taste)
- 1⁄2 cup sour cream (optional, add in for a creamy sauce, can use more to taste)
directions
- Heat oil in a medium saucepan over medium heat; add in onion, red pepper flakes, oregano, basil, chili powder and cumin and saute for 3 minutes.
- Add in fresh garlic and saute for 2 minutes.
- Add in salsa, tomato sauce and beef broth or water; mix with a spoon to combine.
- Reduce heat to low and simmer uncovered stirring occasionally for 30-40 minutes or until reduced slightly.
- Adjust all spices to taste then season with seasoned salt and pepper to taste.
- Mix in sour cream if using and heat through (do not allow to boil).
- OPTIONAL: you may cool the mixture then process on a food processor or a blender for a smoother texture.
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RECIPE MADE WITH LOVE BY
@Kittencalrecipezazz
Contributor
@Kittencalrecipezazz
Contributor
"I strongly suggest to make this sauce a day ahead and refrigerate as the flavors will blend together even more, and I advise that you double amounts if you are using it for enchiladas, what you do not use may be frozen for later use, this sauce freezes very well, in fact I most always make more to have handy in my freezer --- this makes a fantastic sauce for tacos or enchiladas it is the only one that I use I never purchase bottled this is much better --- the sour cream is only optional add in for a creamy-style sauce :)"
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Another winner from Kittencal! Even the picky 9-year-old loved it. (She did say it was spicy though I only added 1/4 tsp red pepper. I'll just leave it out next time.) I'm glad I took your advice and made a double batch. This is a keeper.
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I used the whole teaspoon of chile flakes and it was way too spicy. I added a whole 6 oz. can of tomato paste and a 14 oz. can of refried beans to cut the heat. Then I used it with leftover pork, corn tortillas, chopped onion, and cheese for some delicious enchiladas.
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Not worth making again, definably has an "off" taste, maybe from the salsa??
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This was really nice.... I was making an all from scratch Mexican dinner for my family... I did add a bit of vinegar and sugar out of preference, I loved its thickness and freezbility. I will be using this again... Thank you Kitten, it was great with your cottage cheese cheddar enchiladas... The family absolutely RAVED!
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