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

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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

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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.