Enchilada sauce is used in so many dishes, and I realised that I make a better enchilada sauce than anything I have ever found in the shops. It is such an easy recipe, can be frozen for a couple months and makes a great sauce for your next Mexican Dinner Night. My kids love the flavour of the sauce and I always get asked for the recipe when I make enchiladas for a crowd. You are going to love this recipe.
Preparation Time 15 minutes
Cook Time 10 minutes
Yields 2 cups
400 grams diced tinned tomatoes
1 tablespoon tomato puree
1/4 cup water
2 tablespoons olive oil
2 teaspoons vinegar
2 teaspoons chilli powder
1 teaspoon garlic powder ( 1 teaspoon minced garlic)
1 teaspoon cumin
1/4 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon dried oregano
Place all the ingredients in a blender. Blend until smooth.
Pour the sauce into a saucepan Cover and cook it on a low heat for 10 minutes, until thickened.
Keep in the fridge for up to 4 days or freeze for up to 3 months.