Favorite Recipes of Maverick Swaniel Harrienger











{March 16, 2016}   Homemade Enchilada Sauce (The Pioneer Woman Cooks Dinnertime, 2015, page 8)

Makes 3 cups.

  • 2 tablespoons vegetable oil
  • 0.25 cup finely chopped onion
  • 1 tablespoon finely chopped garlic
  • 0.25 cup finely chopped red bell pepper
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 0.25 teaspoon cayenne pepper
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 1 bouillon cube (beef, chicken, or tomato flavor)
  • 1 tablespoon all-purpose flour
  • 0.5 cup chicken broth
  • 1 15-ounce can tomato sauce
  1. Heat the oil in a medium saucepan over medium heat.  Add the onion, garlic, and bell pepper and cook for 2 minutes.
  2. Add the chili powder, cumin, cayenne pepper, salt, black pepper, and bouillon cube…
  3. …and cook for 2 minutes.
  4. Sprinkle in the flour, stir to combine, and cook the minute for another minute.
  5. Add the broth, and stir to combine…
  6. …then, cook, stirring, for 2-3 minutes.
  7. Add the tomato sauce…
  8. …and 1.5 cups water and bring to a boil.
  9. Cook the sauce for 4-5 minutes.
  10. Let it cool slightly, then use an immersion blender to puree the sauce until completely smooth.
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