Wednesday, February 10, 2016

Enchilada Sauce Face Off Competition

I made my normal enchilada sauce to go head to head with another recipe that I found online.  I figured that was perfect for a snow day.  I pulled out the ingredients on the counter to make sure that I had everything.  I used the ground oregano but normally I use the regular stuff but I haven't had any recipes for the ground stuff so I decided that it was time to use it up.


I added the oil and flour to the pan and stirred together.


They mixed together to make a little paste.


I added the seasoning to the pot and stirred until it was really fragrant.  YUM!!



When it all cooked up was a thick paste that I pushed to the edge of the pot.


I measured the chicken broth from the broth that I just made which was super tasty.


When it was mixed, it looked pretty brown but still smelled great.


The other enchilada sauce recipe started with exactly the same other steps but then when I got to this step I added crushed tomatoes before the chicken broth. 


When the enchilada sauce was mixed, it was a little more red but still had a lot of brown.


I put them in containers in the fridge side by side for the test.


I put the sauce in the bottom of the pan and it shows you how different they are in color.


We had the enchiladas that night because my husband said it was torture to smell it all day and then not to get to eat them right away.  The two flavors were different and both good.  We decided that they would be good mixed together so I mixed the extras and put them in the freezer in individual serving sized bags for future use.



I hope that you try them and see what you like for you and your family!!

Red Chili Sauce



Ingredients:
  • 2 Tbsp. vegetable or canola oil
  • 2 Tbsp. all-purpose or gluten-free flour
  • 4 Tbsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. oregano
  • 2 cups chicken or vegetable stock
Directions:
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Use immediately or refrigerate in an air-tight container for up to two weeks.


Enchilada Sauce

 

Ingredients:

  •  2 tbsp vegetable oil
  • 2 tbsp flour
  • 2 tbsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper (optional which I don't use)
  • 1-2 cups water or chicken broth
  • 8 oz crushed tomatoes
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
Directions: 
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 hope that you enjoy these yummy and super frugal recipes to make

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