Kittencal's Red Enchilada or Taco Sauce Recipe #168653
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 :)
by KITTENCAL
25 min | 5 min prep
SERVES 6 -8
- 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 cup beef broth or water mixed with beef bouillon powder or just use water
- 1 teaspoon seasoning salt or 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)
- 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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5 stars