Our family loves Mexican food. And, I already told you how we liven up some of our leftovers last week. This week, I referred to a big name chef’s recipe for enchilada sauce for an enchilada casserole I made. Big name chef makes his enchilada sauce differently from the way I have made mine in the past. But, I went with big-name-recipe. “It HAS to be good!” I thought to myself as I looked at the ingredients that seemed less than flavorful.
I should have gone with my gut. I didn’t like it! I ended up “fixing” it by adding the spices I would have put in there to begin with! The experience served to remind me to pull up a recipe that I’ve loved before. This is based on a recipe I found at www.allrecipes.com but with a few of my own adjustments. It’s great…and better than Mr. Big Name Chef’s recipe 😉
10 Minute Enchilada Sauce
- 1/4 cup olive oil
- 2 tablespoons unbleached flour
- 1/4 cup chili powder
- 1 cup (8 ounce) tomato sauce or tomato puree
- 1 1/2 cups water
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion salt
- salt to taste
- Heat oil in a skillet over medium-high heat. Whisk in flour and chili powder, reduce heat to medium, and cook until lightly brown, for about one minute.
- Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt
It’s great to have yummy enchilada sauce without any of those unnecessary (and sometimes dangerous) preservatives and additives. Quick, easy and so inexpensive to make!
Who doesn’t have 10 minutes to make a yummy sauce for yummy Mexican food? 😉
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