YIELD
3 cups

INGREDIENTS

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DIRECTIONS

In a small bowl, mix together Canyon Road 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 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.



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

7
3.8 oz  
$5.05

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