We love using this enchilada sauce recipe for wet burritos and enchiladas. It freezes very well. I will never buy canned enchilada sauce again, since this is so easy to make!
1/4 cup shortening
1/4 cup flour
2 tablespoons chili powder*
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 cups water
2 (8 ounce) cans tomato sauce
3 teaspoons beef bouillon granules
In skillet put in shortening and melt, add flour and cook just until lightly browned (be careful don't do it to long). Add seasonings making a paste. Add water gradually then add tomato sauce and add beef granules. Cook until thick stirring constantly.
*It's very important for this recipe to use high quality chili powder. It will make all the difference. If you do not have high quality chili powder and the end result tastes bitter, you can add a little sugar to even it out. We use New Mexico chili powder, which is a little spicier than California chili powder. I suggest using one of these two types.
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