Canyon Road Red Enchilada Sauce Recipe
- 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
Add all Savory items to cart
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.
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.
Savory Spice Test Kitchen