Hal, the enchiladas freeze very well!!
Here’s my chicken and sausage gumbo recipe.
This is really old, while I was still learning lighting and editing….
https://youtu.be/hufnMolvF9s
K
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I need a shot of salvation baby,
once in awhile...
On Jul 21, 2021, at 7:56 AM, janhaltn@xxxxxxxxx wrote:
I just watched Kelly cook his enchiladas. This is an old recipe that I have
been using for years. But, I am going to give Kelly’s a try next time I do
this. I live at home alone. So I don’t have workers to feed the leftovers
to. That is why I don’t do this very often but I can’t think of any reason
this would not keep for months in the Fridge so I will try it soon. I sure
don’t remember him doing a Gumbo recipe but I sure want to watch it if he
will post a link. I am not sure if it needs to be refrigerated or not. I
open a can or bottle of anything and I refrigerate it. Hal
Homemade Enchilada Sauce
Author: Cookie and Kate
Recipe type: Condiment
Cuisine: Mexican
Prep time: 3 mins
Cook time: 7 mins
Total time: 10 mins
Serves: 2 cups
This homemade red enchilada sauce has authentic Mexican flavor! It's so good
and easy, you'll never go back to store-bought sauce again. You can even make
a double batch and freeze half of it for later. Recipe as written below
yields about 2 cups (16 ounces) sauce.
INGREDIENTS
· 3 tablespoons olive oil
· 3 tablespoons flour (whole wheat flour, all-purpose flour and
gluten-free flour blends all work!)
· 1 tablespoon ground chili powder
· 1 teaspoon ground cumin
· ½ teaspoon garlic powder
· ¼ teaspoon dried oregano
· ¼ teaspoon salt
· Pinch of cinnamon (optional but recommended)
· 2 tablespoons tomato paste
· 2 cups vegetable broth
· 1 teaspoon apple cider vinegar or distilled white vinegar
· Freshly ground black pepper, to taste
INSTRUCTIONS
1. This sauce comes together quickly once you get started, so measure
the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano,
salt and optional cinnamon) into a small bowl and place it near the stove.
Place the tomato paste and broth near the stove as well.
2. In a medium-sized pot over medium heat, warm the oil until it’s hot
enough that a light sprinkle of the flour/spice mixture sizzles on contact.
This might take a couple of minutes, so be patient and don’t step away from
the stove!
3. Once it's ready, pour in the flour and spice mixture. While whisking
constantly, cook until fragrant and slightly deepened in color, about 1
minute. Whisk the tomato paste into the mixture, then slowly pour in the
broth while whisking constantly to remove any lumps.
4. Raise heat to medium-high and bring the mixture to a simmer, then
reduce heat as necessary to maintain a gentle simmer. Cook, whisking often,
for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon
encounters some resistance as you stir it. (The sauce will further thicken as
it cools.)
5. Remove from heat, then whisk in the vinegar and season to taste with
a generous amount of freshly ground black pepper. Go forth and make
enchiladas!
NOTES
Enchilada sauce adapted from my spinach artichoke enchiladas.
MAKE IT GLUTEN FREE: Just use gluten-free all-purpose flour blend. I tried
with Bob's Red Mill brand and it worked great.
MAKE IT TOMATO FREE: You can omit the tomato paste. You might want to up the
spices a bit. The sauce won't taste quite like the enchilada sauce you might
buy at the store, but it will still be good!
CHANGE IT UP: The chili powder, cumin and garlic powder are essential here,
but feel free to change up the other spices to suit your preferences.
Did you make this recipe?
