In a small bowl, mix together Canyon Road Red Enchilada Dry Sauce and 1/2 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 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.

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.

ITEMS IN THIS RECIPE

Canyon Road Red Enchilada Dry Sauce

74

Select Size

Organic Vegetable Bouillon Cubes

9

$5.05

3.8 oz  

$5.05