Enchilada sauce recipe

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This sauce can be used in enchiladas, burritos, chimichangas, tacos or similar Mexican dishes, as a filling or even as a condiment.You can adjust the quantities of the ingredients used to make more or less sauce, as desired. You can also adjust the heat of the sauce by adding more or less chili and cayenne pepper, accordingly. The amounts of chili and cayenne used here will produce a medium heat result.
Preparation time: 5 minutes, Cooking time: 25 minutes, Serves: 8 


8 Tbsp minced onion
2 medium cloves garlic, minced
2 Tbsp olive oil
2 cups chopped tomatoes

1/2 tsp chili powder
2 tsp ground cumin
1 1/2 tsp salt
1 tsp parpica
1/2 tsp sugar
1/2 tsp cayenne pepper

2 Tbsp white wine vinegar
2/3 cup water


Add the first 4 ingredients, (olive oil, onion, garlic and tomatoes) in a sauce pan over medium heat and cook for 3 to 4 minutes, stirring constantly. Add the remaining ingredients (chili powder, cumin, salt, paprica, sugar, cayenne pepper, vinegar and water), stir well, lower heat and simmer for about 20 minutes, stirring one or two times more.

Remove from the heat and cool. Makes about 3 cups of enchilada sauce.

Notes and tips

This sauce can be used for enchiladas, tacos or burritos. The sauce can be refrigerated for 1 to 2 weeks. For a smoother result, process the sauce in a blender or hand processor.
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