YIELD
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.

THANKS TO
Savory Spice Test Kitchen

NUTRITION
Gluten-Free
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

5
3.8 oz  
$5.05


RATINGS AND REVIEWS


Customer Reviews ( Add a Review )

4 stars 6/4/18 5ammy
I have vpbeen looking for a recipe, because I really don’t like the canned one everyone says is the best. Blah! Tried this recipe, taking the suggestion of using the flour instead of cornstarch. The other reviewer is right, flour is always better. My SO can’t handle any heat, so I was a bit worried about the spice level. I tried an old trick of mine. Once the sauce was done, I cubed up 4 ounces of room temperature cream cheese and stirred that in. He was able to eat the sauce with no problem!
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.