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 Test Kitchen

Make This Recipe!

Make this recipe how many times?
Savory Spice Shop Ingredients
Canyon Road Red Enchilada Seasoning 4 oz bag $6.20
Organic Vegetable Bouillon Cubes $5.05

Nutrition

Gluten-Free
Nut-Free
Vegetarian

Items in this Recipe

Have a Savory Spice recipe you would like to share?


"This is my second year using your turkey brine and rub in my smoker. Last year, even my daughter who doesn't like turkey went for second helpings!"
- Dwight G. of Battle Ground, WA

Customer Reviews ( Add a Review )

3 stars 5/27/17 anguslikesithot
This recipe works much better when using a traditional medium blonde roux with flour and butter instead of the corn starch. The nuttiness of the real roux adds to the complexity and overall flavor of the sauce.