Once you try this....
I used to buy that canned rojo (aka red) enchilada sauce all the time because I felt intimidated about making any at home. My biggest concern was that I didn't have the necessary ingredients...but I was wrong. This is the best and now I make a double batch and water bath can the extra for the pantry.
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New Enchilada Sauce
3 tb butter
3 tb flour
2 1/2 tb chili powder
1 tb paprika
3 c chicken stock
2 ts garlic powder
1 ts onion powder
1 ts cumin
2 ts tomato paste
1/2 ts chicken bouillon
1 ts oregano
1/2 ts sugar
1/2 ts pepper
Melt butter and add flour. Stir continuously, until golden brown.
Add chili powder, a little at a time, stir continuously. Add paprika, stir. Add 1 cup chicken stock, slowly and stir.
Add garlic powder. Add onion powder. Add cumin. Add tomato paste. Add chicken bouillon. Add oregano and on more cup chicken stock.
Add sugar and pepper. Add last cup chicken stock. Stir and continue with corn tortilla/and meat recipe of your choice.
Yield: 2 pints
** Exported from Now You're Cooking! v6.02 **
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| Ready for the Pantry |
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| Hot Water Bath |
