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 Enchilada Sauce

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Posts : 574
Join date : 2008-10-24
Location : Deep in the woods of Minnesota

PostSubject: Enchilada Sauce   Wed May 13, 2009 9:34 am

2 c. chicken broth
4 tbsp Gebhardt Chili Powder
1 tsp. ground cumin
2 heaping tsp. garlic powder (no salt added
3/4 tsp. salt
1 pinch of ground cinnamon (less than 1/16 tsp.)
1/3 tsp. sugar
5 tbsp. cold water
5 tbsp. white flour

In a 2 quart sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder).

Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.

Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.

While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.

With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.

After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.

After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.

Turn off the heat, this enchilada sauce recipe is done.

You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.

This was a very quick recipe and yummy to boot. Dan thinks I used too much of the sauce with my Enchiladas, so using his preferences, this recipe would make enough for 3 meals.
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