Wednesday, November 9, 2011

Making Mexican Enchilada Sauce

I made this last time because I didn't have a can of enchilada sauce in the cupboard but I already had everything ready to make the enchiladas so I went to google and looked at a bunch of recipes.  It was super good and I added extra tomato paste in order to make it a little thicker the way that I like it plus I am going to use what is actually in the tomato paste can that I have which is 6 oz each :)  I liked it so much that I am going to make it from now on (unless it is nearly free with a coupon).

Mexican Enchilada Sauce

·                        2 tbsp vegetable oil
·                        2 tbsp flour
·                        2 tbsp chili powder
·                        1/2 tsp cumin
·                        1/4 tsp cayenne pepper (don't have any in my cupboard so I skipped)
·                        2 cups water
·                        1 8 ounce can tomato paste (used 12 ounces because I like it thicker)
·                        1 tsp garlic powder
·                        1/2 tsp onion powder
·                        1/2 tsp salt
Heat the oil, flour and chili powder together in a large pot. Allow to cook for a minute or two.
Add the remaining ingredients and bring to a slow simmer. Stir well to combine and dissolve tomato paste in water. Allow to cook for at least 20 minutes, stirring occasionally. Add more spices as desired.
I am going to use what is needed to make the enchiladas and then put the rest in a freezer bag to save for the next time because it makes so much more then I need.  The great thing is that I won't have to make it next time I need it!!

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