Enchilada Sauce
Make Mexican night any night with this quick and easy version.
Ingredients
- 960 ml (4 cups) chicken stock
- 2 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 2 Roma tomatoes, quartered
- 1 garlic clove, peeled
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 40 g (⅓ cup) chilli powder
- 1 teaspoon salt
- 60 g (½ cup) plain flour
Directions
- Place all ingredients into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase to the highest speed.
- Blend for 6-7 minutes or until heavy steam escapes from the vented lid.
Notes
This recipe can be reduced by half and made in smaller containers.
Nutrition Information
| Serving Size | 60 ml (¼ cup) |
| Amount Per Servings | |
| Calories | 36 |
| Total Fat | 2g |
| Saturated Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 252mg |
| Total Carbohydrate | 4g |
| Dietary Fiber | 1g |
| Sugars | 0g |
| Protein | 1g |
Enchilada Sauce is rated
out of
5 by
2.
Rated 3 out of
5
by
ibizascientist from
Good but the recipe calls for too much flower
The recipe definitely calls for too much flower. You could take it and the sauce thickens too much (and not in a good way). Next time, I will try 1/4 cup instead of 1/2 a cup of flower.
Date published: 2016-07-18
Rated 3 out of
5
by
Kytrulin2017 from
First from scratch sauce in my Vitamix.
Good flavor and really quick but, I had to double the oregano, cumin, salt, and added an onion quartered. I’m super impressed with the result and the ease of making it. Excited for more recipes to try.
Date published: 2018-01-13
