Homemade Red Enchilada Sauce

Enchilada sauce isn't really that expensive, but it never seems to be on hand when you need it. Plus, if you consider what's in it, it's so much easier and cheaper to make it yourself. 

This tastes so much better than the canned stuff and you know exactly what's in it.


Pictured above- I also use this sauce to make my Heuvos Rancheros,
 

Makes about 4-5 cups

Ingredients

3 Tbsp. vegetable or canola oil

1 onion, chopped

4 corn tortillas, rough chopped

2 Tbsp chili powder

2-3 garlic cloves, chopped

1 tsp salt
2 tsp smoked paprika

1 tsp. cumin

1  tsp. oregano

4 cups broth (chicken, beef or vegetable)

Heat oil in a small saucepan over medium-high heat, add chopped onion and cook until softened and slightly colored. Add garlic and stir together over the heat for couple minutes. Stir in the remaining seasonings (chili powder through oregano). 

Then gradually add in the broth stirring to combine, add cut up corn tortillas cook for 5-10 minutes over a medium low heat.  It looks something like this.
Add to a blender, cover top with a towel and blend until smooth. Return to the pan, reduce heat and simmer to thicken as thick as you like, OR go ahead and use it right away.
Use immediately, freeze or refrigerate in an air-tight container for up to two weeks.