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Canyon Road Red Enchilada Sauce

Yields: 3 cups
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Savory Spice Shop Ingredients
Canyon Road Red Enchilada Seasoning 4 oz bag $5.30
Bouillon Cubes, Vegetable, Organic OUT OF STOCK

Ingredients:

Directions:

In a small bowl, mix together Canyon Road and ½ cup of the water until a smooth paste forms. Set aside. In a large saucepan over medium- high heat, melt butter. As butter melts, whisk in cornstarch to form a roux. Continue to whisk and cook roux until it turns a light to medium brown color, about 5 min. Stir enchilada seasoning paste into roux and cook for 1 to 2 min. to toast the seasoning. Stir in remaining water and vegetable stock and bring to a boil. Reduce heat to low, add vinegar and simmer for 40 min., stirring occasionally. Sauce is ready when it thickens enough to coat the back of a spoon.

Serving Suggestions:

This is a classic red sauce for enchiladas and other Southwestern fare, like tamales, burritos and rice & beans. It’s also great for anything you want to add a Southwestern twist to, like eggs, baked beans, pizza sauce, burgers, tofu, pasta, ranch dressing and more.

Yields:

3 cups

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Canyon Road Red Enchilada Sauce

"My spice shipment just arrived. Oh my gosh! Your spice blends are nuts! I could sit and eat them out of the jar with a spoon! I have been put on a extremely low sodium diet and am allergic to garlic, so my past enjoyment of cooking had disappeared into bland, boring, plain dishes. I had begun to dread mealtime. There just isn't much out there in the non-salt spice blend category to inspire me. Not anymore! Just WOW!"

-Kelly T. of Vero Beach, FL

Canyon Road Red Enchilada Sauce


Yields: 3 cups

Ingredients:

Directions:

In a small bowl, mix together Canyon Road and ½ cup of the water until a smooth paste forms. Set aside. In a large saucepan over medium- high heat, melt butter. As butter melts, whisk in cornstarch to form a roux. Continue to whisk and cook roux until it turns a light to medium brown color, about 5 min. Stir enchilada seasoning paste into roux and cook for 1 to 2 min. to toast the seasoning. Stir in remaining water and vegetable stock and bring to a boil. Reduce heat to low, add vinegar and simmer for 40 min., stirring occasionally. Sauce is ready when it thickens enough to coat the back of a spoon.

Serving Suggestions:

This is a classic red sauce for enchiladas and other Southwestern fare, like tamales, burritos and rice & beans. It’s also great for anything you want to add a Southwestern twist to, like eggs, baked beans, pizza sauce, burgers, tofu, pasta, ranch dressing and more.

Yields:

3 cups

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.