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Monday, January 19, 2009

Red Enchilada Sauce

This is a rich, flavorful red enchilada sauce. I usually quadruple the recipe and freeze to use in later meals. I use this enchilada sauce when preparing the cafe rio style meat instead of buying canned.

1 teaspoon olive oil
2 cloves garlic, minced
1 Tablespoon onion, minced
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried cilantro, or 1 tablespoon fresh cilantro, chopped
1/4 cup salsa
1 -80z can tomato sauce
1 1/2 cups water

1. Heat oil in a large saucepan, add garlic and onion and saute lightly (do not let garlic brown);
2. Add oregano, chili powder, basil, pepper, salt , cumin, parsley, salsa, and tomato sauce. Mix together then stir in water.
3. Bring to a boil then reduce heat to low and simmer for 20 minutes.
4. Enjoy on top of enchiladas or substitute for canned enchilada sauce in other dishes.
5. If desired, you can blend with an immersion blender until smooth.

1 comment:

Analisha said...

Taylor and I got together for a cooking day and she used this recipe for our Cafe Rio Salad and I love it. From the moment I stepped into her house I was in love with it.