Friday, July 22, 2016

Two Recipes for Enchilada Sauce

Sure it's easy to buy a can of sauce at the grocery, but if you make your own, you can control the amount of fat in as well as the level of spice.   I have two recipes here.  One is a quick and easy version and the other is more authentic.  My family doesn't seem to notice which I use, they like them both.

Authentic Enchilada Sauce. 

3 dried ancho chilies
3 ounces tomato paste
1 T. Corn oil
1 clove garlic, minced
¾ t salt
½ t dried oregano
¼ tsp ground cumin
1 ½ cups beef broth

Preheat oven to 400 degrees.  Place chilies on a cookie sheet and toast for four minutes.
Remove pulp, seeds and stems, then place peppers in a bowl.  Cover with hot water and soak for 1 hour.

Remove chilies from water.  In a blender,  combine chilies with tomato paste, oil, garlic, cumin salt and oregano.  Add 1 cup beef broth and blend until smooth.   Place in a saucepan with remaining beef broth and heat through. 

Easy Enchilada Sauce
8 ounces tomato sauce
3 ounces tomato paste
¾ cup beef broth
¼ t. salt
¼ t. dried oregano
¼ t. ground cumin
¼ tsp garlic powder
1 t. chili powder

Mix all ingredients in a saucepan over low heat.  Stir until smooth, then heat an additional 10 minutes on low heat.  Serve.

View my other recipes here recipe list

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