Homemade Enchilada Sauce

1. 1

   1. Heat oil in medium saucepan over medium-high heat. Add onion and saute for a few minutes, until starting to brown on the edges, about 5 minutes. Add the garlic, ancho chili powder, cumin and salt.

2. 2

   2. Add in the tomato sauce, vinegar and chicken stock. Stir to combine, and bring to a boil. Reduce heat to low and simmer for 8 to 10 minutes.

3. 3

   3. Remove from heat, and pour the sauce into a blender or food processor. Process until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.