Wednesday, July 23, 2014

Red Chili Enchilada Sauce

We love Mexican food.

Admittedly.

We have a terrible crush on chips, salsa, pulled chicken tacos, and most other Mexican-style food.

One thing, though, that nobody in our family really cares for is the red chili enchilada sauce.

Give us green.

Or sour cream.

Or even cheese.

But not red.

So think me crazy when I thought that I'd make enchiladas for dinner using . . .RED enchilada sauce.

If I didn't know better, I'd think I was having pregnancy cravings.

Because that's what was happening!

I was honestly CRAVING red enchilada sauce.

Of course, though, I didn't have any of the canned stuff.

I don't buy it.

But even if I did buy it, I wouldn't have it anyways.

Because that's the law of returning home from being out of town.

Whatever you need or want when you return from being out of town,

you don't have.

Period.

You have to go to the store.

But I wasn't going to the store,

because I didn't want to.

Plus, I don't even like what I was wanting to fix.

That crazy thinking, which I was completely aware of, led me to look for a recipe on the internet.

Everything is on the internet!

My thinking is that red enchilada sauce can't be hard to make!

Guess what!

I was right!

Twice!

There were recipes for a homemade version AND it's not hard to make.

Matter of fact, I didn't tell my family what I had made and the first thing out of the boy cherub's mouth . . .
"Mom, this is really good!"

There you go!  Another satisfied customer!

Red Chili Enchilada Sauce
(Modified from "Gimme some Oven")

2 TBSP vegetable or canola oil
2 TBSP  gluten-free flour mix (or you could use regular)
3 TBSP chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1 can  chicken stock
2 TBSP water
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat creating a roux and "cooking" the flour so that it doesn't have a flour taste, 2-4 minutes, being careful not to burn the mixture. Stir in the next 4  seasonings, making a paste.   Gradually, add in the stock, whisking constantly to remove lumps.
Reduce heat and simmer 15-20 minutes, stirring occassionaly, until thick. It will thicken, but it does take time; be patient with it!  If you wish for a thinner consistency, add a bit more water or stock, but do this a little at a time so that you don't end up with runny chili sauce.

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