Monday, March 23, 2015

BTB: Homemade Red Enchilada Sauce

If you've been reading the blog for any amount of time, you know how much my family and I love Mexican food.  I mean, would could eat it every. single. day.  But, we try to refrain and limit ourselves to only once a week.

One of our favorite meals is enchiladas.  But, not the traditional enchiladas, although we love those too.  These enchiladas are the kind I've enjoyed since I was a young thing.  A simple, clever meal my MaMaw could whip up in under 30 minutes and one that the entire family loved.

I should probably share that recipe with you soon!

Anywho, I've always followed here recipe to a t, including the store-bought, canned enchilada sauce.  But, the other day that changed.  I had all the makings for enchiladas, except one very important ingredient.  The enchilada sauce.  Since I was already in the middle of cooking, a trip to the store wasn't really in the cards.

So, I did a quick search for homemade enchilada sauce and found a recipe for a homemade version of the stuff.  I was pleasantly surprised at the list of ingredients and just how basic they were, and how quickly this sauce would come together.
This sauce is comprised of basic, pantry staple that you probably keep on hand.  It come together quickly, making it perfect for weeknight meals, can be made ahead of time and freezes wonderfully.  Oh, and if you're wondering about how the taste compares to the store-bought stuff.  Well, you'll never go back.

After one bite, yes, only one bite, my husband told me that I had ruined him on the canned stuff.  So, I'm guess it's all homemade enchilada sauce from here on out!

Homemade Enchilada Sauce
Ingredients:

1/4 Cup vegetable oil
2 Tbsp all-purpose flour
2 1/2 Tbsp chili powder
1 (8oz) can tomato sauce
1 Cup water, plus more if needed
1 Tsp cumin
3/4 Tsp garlic powder
1/2 Tsp onion powder
2 Tbsp brown sugar
Salt, to taste

Directions:

Pour oil in a saucepan and place over medium heat.  Once the oil is warm, add the flour and chili powder and stir until smooth.  Slowly pour the tomato paste into the oil mixture and stir to combine. Add the water and mix until incorporated.  Add the cumin, garlic powder, onion powder, and brown sugar.  Stir to combine.  Reduce the heat to low and allow to cook until the mixture has thickened, about 10 minutes.

Taste, adjust seasonings if needed.

Yields: approximately 1 1/2 cups (depending on how much it's reduced down)

Recipe source: slightly adapted from All Recipes

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