You guys knew this was coming. Gabe and I are doing our best to move away from processed food, and this recipe was the next step in that transition.
Ladies and gentlemen, my boyfriend makes killer enchiladas. In the past, he always topped them with cheese and bottled taco sauce, which I loved. Recently I had the question– which happens fairly frequently in this noggin of mine– could I make this from scratch? Yes, the answer is yes.
So I whipped up a batch of taco sauce one Sunday morning before heading to work, and I came home to a pan of piping hot enchiladas. Magical. This sauce is even better than the bottled stuff, with a more complex flavor profile. The chipotle gives it a nice smokiness as well.
Homemade Taco Sauce
- 8 oz. canned tomato sauce
- 1/4 cup water
- 1 1/2 tsp. cumin
- 1 1/2 tsp. dried minced onion
- 1 Tbs. white vinegar
- 1/4 tsp. chipotle
- 1/8 tsp. cayenne
- pinch of sugar
Stir together all ingredients in a small saucepan over low heat. Simmer for 5-10 minutes. Let cool and refrigerate until ready to use. This will keep in the refrigerator for several days or the freezer for several months.
Source: Slightly adapted from Joy of Kosher.