Thursday, March 10, 2011

Homemade Enchilada Sauce

If you like to make Mexican food at home, here's a handy recipe for making your own enchilada sauce. Unlike commercial enchilada sauce, which can contain artificial ingredients and flavorings, preservatives, or high amounts of sodium, your homemade enchilada sauce will be all-natural and wholesome. You can also make it as spicy--or mild--as you like.

1 1/2 cups water
1/2 cup tomato puree
1/2 Tbs onion powder
1 tsp chili powder (Mexican if available)
1/4 tsp garlic powder
1/8 tsp ground black pepper
Cayenne or ground red pepper to taste: pinch to 1/8 tsp
Your choice of Mexican hot sauce such as El Yucateco hot sauce, to taste (about one to 4 dashes)
1/2 Tbs cornstarch
1 Tbs cold water

Combine the first 8 ingredients in a saucepan and cook over medium-high heat, stirring frequently, until sauce comes to a boil. Reduce heat to a simmer and cook for 10 minutes, stirring occasionally. Place the cornstarch and cold water in a small jar with lid, close tightly and shake well until cornstarch is completely dissolved. Remove lid and slowly add the cornstarch-water to the saucepan, stirring constantly. Continue to cook, stirring constantly, until sauce starts to thicken. When it reaches desired consistency, remove from heat and pour over enchiladas or other Mexican foods. This sauce is also nice over hearty casseroles, stuffed peppers, pork chops, roast or grilled chicken, and more. Makes 2 cups.

Zestfully yours,

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