• 4 c vegetable broth
  • 4 tbsp ancho chili powder
  • 2 tbsp paprika
  • 1 tsp whole cumin seeds
  • 1 tsp sea salt
  • 1 tbsp tomato paste
  • 2 cloves garlic (minced)
  • 1/4 onion (minced)
  • 4 tbsp olive oil
  • 2 tbsp cornstarch disolved in 4 tbsp water
Enchilada Sauce

This is so easy that it would be a crime to use anything canned. I created this recipe out of necessesity. I scoured the internet to find and recipes that didn't take an hour (no joke) or didn't have chili powder (a vague and ambigous ingredient at best). I took the best of what I found and combined them into this.

The secret to this recipe being a quick one is the corn starch. Careful not to over boil cornstarch because it will undo all of your efforts and become runny again.

This recipe will keep in the fridge for weeks so it's certainly worth the effort. Not sure about freezing it because I've never tried it.

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  1. Heat olive oil on medium-low in the sauce pan you will use for the rest of the recipe. Careful not to smoke the olive oil.

  2. Saute the onions in the pan for 3 minutes or so.

  3. Add the garlic and cumin seeds to the pan. Saute for another minute.

  4. Add all of the other ingredients to the sauce pan except the cornstarch. Bring mixture to a boil.

  5. Add the cornstarch and boil for 1 minute. Careful not to overdo it.

This recipe was last updated: 03-28-2006