Wednesday, December 4, 2013

Enchilada Sauce

3 T olive oil
1 T arrowroot starch or flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 t dried oregano
1 t ground cumin
1/2 t salt

In a medium saucepan heat oil, add starch, smoothing and stirring with a whisk. Cook for 1 minute. Add chili powder and whisk, cooking for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Beef and Bean Burritos
I like to cook 2 lbs of ground beef with an onion, drain the grease and then add 1 cup of the enchilada sauce to the beef mixture. Stir and cook until heated through.
In a flour tortilla, spread some refried beans, two spoonfuls of the meat mixture, some cheese (if you like) and then 1 T of the Enchilada sauce. Top with another spoonful of the sauce and then microwave 2 at a time for 1 minute. Serve with mexican rice.

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