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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

“I have to say that we tried the Chicken Tikki Masala spice and recipe. My husband made a double batch of it because he wanted leftovers during the week! And needless to say, the dinner was again great! Too yummy!”

-Betty G. of Bailey, CO

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.