Randys Enchilada Sauce Recipes

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.

Steps:

• 1. Place diced canned tomatoes, onion, garlic, and bell pepper in food processor and puree.
• 2. Add all ingredients to a heavy pan.
• 3. Simmer for 30-45 minutes stirring regularly so not to burn.
• 4. Let cool. Store in fridge for up to 2 weeks.
• 5. I also add fresh tomatoes if I have them from the garden in place of the canned tomatoes when I can!

Steps:

• Heat oil in a skillet over medium-high heat. Stir flour and chili powder into hot oil, reduce heat to medium, and cook until the flour is lightly brown in color, 3 to 5 minutes.
• Gradually stream water and tomato sauce into the flour while stirring until the flour is completely incorporated into a smooth mixture. Stir oregano, cumin, garlic powder, and onion salt into the liquid. Continue cooking until thickened slightly, about 10 minutes; season with salt.

Steps:

• Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.

Steps:

• Combine all ingredients in sauce pan.
• Heat until thickened.
• Can be doubled easily.
• Freezes nicely.