Enchilada Sauce
Make Mexican night any night with this quick and easy version.
Ingredients
- 4 cups (960 ml) vegetable broth [or chicken broth]
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 2 medium (260 g) roma tomatoes
- 1 garlic clove
- ½ teaspoon dried oregano
- ½ teaspoon cumin powder
- 2 Tablespoons (10 g) chili powder
- 1 teaspoon salt, optional
- ½ cup (60 g) all-purpose flour
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
Ingredients
- 4 cups (960 ml) chicken broth
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 2 medium (260 g) roma tomatoes
- 1 small garlic clove
- ½ teaspoon dried oregano
- ½ teaspoon cumin powder
- ⅓ cup (40 g) chili powder
- 1 teaspoon salt, optional
- ½ cup (60 g) all-purpose flour
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, blend for 6 - 7 minutes or until heavy steam escapes from the vented lid.
Chef's Notes
This recipe can be reduced in half and used in smaller containers.
Ingredients
- 4 cups (960 ml) chicken broth
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 2 medium (260 g) roma tomatoes
- 1 small garlic clove
- ½ teaspoon dried oregano
- ½ teaspoon cumin powder
- ⅓ cup (40 g) chili powder
- 1 teaspoon salt, optional
- ½ cup (60 g) all-purpose flour
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, blend for 6 - 7 minutes or until heavy steam escapes from the vented lid.
Chef's Notes
This recipe can be reduced in half and used in smaller containers.
