This red enchilada sauce is easy to make and has squeaky clean ingredients for those following a healthy lifestyle.
I feel like I am getting really good at creating my own condiments. Even though at first it seemed daunting, I began to really love the process. I love seeing what I can swap out for healthier more flavorful ingredients and when I gave red enchilada sauce a shot, I was surprised how simple it truly was!
I’m a big fan of Mexican food as I’m sure a lot of people are. Making my own Mexican food was ESSENTIAL when I lived in Hawaii because there truly were no places on the island then that could do it right. I often made enchiladas which were a favorite of my husband, and when I am feeling a more lighter version, I make my red enchilada zucchini version.
Check Out:
Red Enchilada Sauce
Print
Red Enchilada Sauce
-
Yield: About 2.25 cups
Print Recipe
Pin RecipeDescription
This red enchilada sauce is easy to make and has squeaky clean ingredients for those following a healthy lifestyle.
Ingredients
6oz can Tomato Paste
1.5 cups Bone Broth or Water
3 tbsp Chili Powder
1/8 tsp Cayenne Pepper (optional)
1/4 tsp Dried Oregano
1 tsp Cumin
1 tbsp Tapioca Flour
3 tbsp Avocado Oil
Instructions
- Heat the avocado oil over medium-high heat.
- Add chili powder and tapioca flour and whisk until combined. Add in oregano, cumin and whisk together being careful not to burn.
- Whisk in tomato paste and broth or water and continue to whisk until it thickens up (about 3 minutes)
- Simmer on low for 10 minutes and remove from heat.
- Store in glass jars in fridge for up to 10 days or freeze for later use.
Valerie Skinner is a Whole30 approved personal chef & recipe developer that bridges the gap between healthy eating and busy lives by providing simple healthy meals and recipes for you and your family.
Leave a Reply