Tuesday, September 24, 2019

Homemade Enchilada Sauce

Hello, Hello!

Hoping this post finds you all healthy, happy, and never gassy.  I literally am sitting here laughing as I type, I am totally leaving that in.  Might be my new tag line.  What do you think?

Sooooo.......  We have been having major Mexican food hankering's in this house.  We have been obsessed, it is kind of ridiculous.  Well over a month ago we decided to try and make cheese enchiladas like our favorite Mexican food restaurant, and I made the gaggy mistake of buying enchilada sauce in a can.  I used to do this all the time and loved it in my sons favorite dish which is Cody's Favorite Enchilada Casserole   


So, I opened the can and it was as thin as water, had a layer of grease floating on top and the smell could have gagged a maggot!  HOW did we ever consume this junk?!  I went to my phone and began googling enchilada sauce recipes.  After spending an hour tweaking and tasting, simmering and adding, from numerous recipes, this is what we came to that we loved.  When I say loved, I mean, it is so thick, and creamy and delightful.  I have used it as a soup base, as a Mexican spaghetti base, I mean, you could literally eat it with a spoon and call it Mexican Tomato Soup! New recipe idea!

This makes likely much more than you may need for one recipe.  However, it freezes beautifully and why not make it once and have it for twice or more!  Am I right?  Let's get to it!  Make sure to check out the video as well!



You Will Need:
4T vegetable oil
4T flour
1 1/2 tsp chili powder
2 tsp cumin
1/2 tsp oregano
2-10 oz. cans Original  Ro-tel (Tomatoes and Green Chilis)
3 cups water
1/2 tsp garlic powder
1/2 tsp onion powder or onion flakes
1/2 tsp salt
1/2 tsp sugar

In a medium sized pot, add in oil and flour.  Whisk until combined.  It will clump up in your whisk a little just let it go for about 30 seconds.  Add in your chili powder, cumin and oregano.  Let those spices heat for a few seconds and wake up their flavor.  Now add in about half of your water.  Whisk and let simmer for a couple of minutes.  Add in your tomatoes and chilis and the rest of the ingredients as well as the rest of your water.  Let simmer for about 3 minutes while whisking.  When it has simmered and smells amazing, remove from heat.  Using an immersion blender or a standing blender, blend ingredients until it is a smooth and creamy consistency.

You are officially ready.  Ready to service this over anything you like.  Might I suggest my cheese enchiladas?  Video below!


ENJOY!



 

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