difficulty moderate
author nemesis
A picture of Enchilada sauce
WEIGHT VOLUME QUANTITY INGREDIENT INSTRUCTIONS
  1/4 cup 1/4 cup vegetable oil
  1. heat vegetable oil in a saucepan over medium high heat. whisk in flour until well combined, about 1 minute.
  2. stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar and 1 cup water; season with salt and pepper, to taste. bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.
  3. store in an airtight container in the refrigerator for up to two weeks.
  1/4 cup 1/4 cup all-purpose flour
28 oz 1 can 28 oz (1 can) crushed tomatoes
  2 tbsp 2 tbsp plus 2 teaspoons chili powder
  1 1/2 tsp 1 1/2 tsp dried oregano
  1 tsp 1 tsp cumin
  1 tsp 1 tsp garlic powder
  1 tsp 1 tsp onion powder
  1 tbsp 1 tbsp brown sugar (packed)
    kosher salt and freshly ground black pepper (to taste)