Enchilada Sauce
Make Mexican night any night with this quick and easy version.
Ingredients
- 960 ml (4 cups) vegetable broth [or chicken broth]
- (2 Tablespoons) extra virgin olive oil
- (2 Tablespoons) red wine vinegar
- 260 g (2 medium) roma tomatoes
- (1 ) garlic clove
- (½ teaspoon) dried oregano
- (½ teaspoon) cumin powder
- 10 g (2 Tablespoons) chili powder
- (1 teaspoon) salt, optional
- 60 g (½ cup) 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
- 960 ml (4 cups) chicken broth
- Tablespoon (2 Tablespoons) extra virgin olive oil
- Tablespoon (2 Tablespoons) red wine vinegar
- 260 g (2 medium) roma tomatoes
- Tablespoon (1 small) garlic clove
- Tablespoon (½ teaspoon) dried oregano
- Tablespoon (½ teaspoon) cumin powder
- 40 g (⅓ cup) chili powder
- Tablespoon (1 teaspoon) salt, optional
- 60 g (½ cup) 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
- 960 ml (4 cups) chicken broth
- Tablespoon (2 Tablespoons) extra virgin olive oil
- Tablespoon (2 Tablespoons) red wine vinegar
- 260 g (2 medium) roma tomatoes
- Tablespoon (1 small) garlic clove
- Tablespoon (½ teaspoon) dried oregano
- Tablespoon (½ teaspoon) cumin powder
- 40 g (⅓ cup) chili powder
- Tablespoon (1 teaspoon) salt, optional
- 60 g (½ cup) 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.
