Canyon Road Red Enchilada Sauce
Recipe by Savory Spice Test Kitchen
You'll want to smother everything in this rich, creamy, chile-forward sauce. Sauce up your next meal with this Canyon Road Red Enchilada Sauce recipe.
Serves
6 cups
Ingredients
1 cup Canyon Road Red Enchilada Dry Sauce 2 1/2 cups water, divided 1/4 cup unsalted butter 1/4 cup all-purpose flour 2 cups vegetable stock 2 Tbsp. apple cider vinegar
Canyon Road Red Enchilada Blend
Canyon Road Red Enchilada Blend
Directions
In a small bowl, mix together Canyon Road Red Enchilada Dry Sauce and 1/2 cup of water until a smooth paste forms. Set aside. In a large saucepan over medium-high heat, melt butter. As butter melts, whisk in flour 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.
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