Wednesday, May 5, 2010

Enchilada Sauce

So here's the enchilada sauce recipe I promised this morning! It was perfect for the burritos I made and much less salty tasting than the canned stuff you can buy in the store.

Enchilada Sauce

  • 2 cups chicken broth
  • 4 Tbs Chili Powder
  • 1 tsp. ground cumin
  • 2 heaping tsp. garlic powder (with no salt added)
  • 3/4 tsp. salt
  • 1 pinch ground cinnamon (less than 1/16 tsp.)
  • 1/3 tsp. sugar
  • 5 Tbs. cold water
  • 5 Tbs. white flour

Add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar in a medium sized sauce pan. Whisk to mix everything together. Heat to a boil, reduce heat to a low boil and cook for 3 minutes. Whisking frequently to keep lumps from forming.

While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.With another whisk mix 1 tablespoon of flour at a time. Try not to have any lumps in the flour mixture by the time the last tablespoon of flour is added.

After 3 minutes of cooking sauce, turn the heat up to high. Slowly pour the flour mixture into the boiling sauce. Whisk sauce continuously to avoid lumps in your sauce as you add the flour mixture. After all the flour is added, continue to whisk for one minute. Remove from heat and serve.

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