Ten Minute Enchilada Sauce
1/4 cup vegetable or olive oil
2 T AP flour
1/4 cup chili powder
1 8oz can tomato sauce
1 1/2 cups water or chicken broth
1/4 t ground cumin
1/4 t garlic powder
1/4 t onion salt (or just minced onion)
salt to taste
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
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.
So there you go. I know it's probably not authentic, so Liz, you aren't allowed to comment =). Anyway, it makes about 18 oz, so I used ten of it and froze the other 8 for future use.
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2 comments:
Uh, sounds authentic to ME! Anything is more authentic than buying Old El Paso Enchilada sauce in a can (which is what we always did growing up). So, for those who like to cheat, feel free to do that. :-)Anyway, as far as I'm concerned, anytime a recipe calls for cumin and chili powder instead of making you buy something even more cheater like taco seasoning or burrito seasoning -- we're in the clear as far as authentic goes.
Well that's good to know. It is definitely yummy, and it definitely calls for a LOT of chili powder.
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