Enchilada Sauce

📜 Collection: Patsy Collection | ✍️ Attribution: Unknown | 📂 Category: Sauces A rich and savory homemade enchilada sauce featuring pureed tomatoes, bell peppers, celery, and a blend of aromatic spices. This large-batch recipe yields enough flavorful sauce to coat twenty-four enchiladas.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	30 mins	None	24 enchiladas

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🔪 Key Equipment

• Heavy-bottomed saucepan
• Wooden spoon
• Whisk
• Chef’s knife
• Cutting board

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Ingredients

Measurements	Ingredients	Prep / Notes
1 Cup	Olive Oil	for cooking
1	Green Pepper	finely chopped
Few Stalks	Celery	from a large stock, very finely chopped
1 ½ Cups	Flour	all-purpose
3 Tbsp	Chili Powder	standard ground
1 Tbsp	Salt	to taste
5 Cups	Pureed Tomatoes	smooth or crushed
2 Cups	Stock	chicken or vegetable
To Taste	Oregano	seasoning
To Taste	Rosemary	seasoning

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Instructions

Step 1: Sauté the Aromatics

1. Finely chop the green pepper and celery stalks until very fine.
2. In a heavy-bottomed saucepan, heat the 1 cup olive oil and cook the chopped green pepper and celery until tender and fragrant.

Step 2: Create the Roux

3. In a separate bowl, blend together the 3 tbsp chili powder and 1 ½ cups flour.
4. Add the dry flour and chili powder mixture to the saucepan with the cooked olive oil and vegetables, mixing well to form a smooth paste.

Step 3: Simmer the Sauce

5. Gradually whisk in the 1 tbsp salt, 5 cups pureed tomatoes, and 2 cups stock, along with a pinch of oregano and rosemary.
6. Simmer the mixture over medium-low heat, stirring frequently, until thickened and smooth to a rich, coating consistency.

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💡 Make-Ahead & Storage: Store the cooled sauce in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

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Original Recipe Scan