RECIPE - Sandy's Red Enchilada Sauce

Red Enchilada Sauce

(Recipe passed down to me from my mom Sandy Talley)

Makes 1 batch of enchiladas

Supplies:

9x13 inch baking pan

Medium to large saucepan

Whisk

Ingredients:

2 Tblsp Garlic powder

1 Tsp cumin

1 Tsp Sugar

2 Tsp Salt

5 Tblsp Flower

½ Cup Mexican chocolate (optional)

¼  Cup Olive oil

3 small cans Chicken Broth

4 Tbsp Chili powder (can be found in the Mexican food isle in small clear packets)

         There are several kinds of chili powder, use what you like best,

·      Pasilla – dark red and sweet, good for a mole sauce

·      New Mexico and California chili powder: spicy and a little bitter, be sure to use a pinch of sugar.

·      Mix them together for something mild but spicy.

Directions:

On Medium heat - Mix all ingredients (except garlic & Mexican Chocolate) in a saucepan and dissolve until the consistency is that of a loose paste. It will sizzle and smoke a bit, that’s when you know it’s done.

Add 1 can chicken broth & garlic powder, whisk until dissolved, add another can of chicken broth, whisk and bring to a boil. Decide at this point if the consistency is what you want or if you would like a bigger batch.

*Hint – Add 1 tsp of flour to 1 cup of chicken broth and dissolve in a cup and pour into sauce pan to thin out sauce or create a larger batch, bring to a boil then simmer to see what the consistency will be.

This is the time to taste your sauce, add more chili powder and spices and personalize your recipe.

You will not know the true consistency of the sauce until you bring it to a boil and then reduce the heat.

To turn this into dark sweet mole sauce:

Add ½ cup grated Mexican chocolate and dissolve. Keep adding more until you like it. Some like a very dark rich sweet sauce.

Sauce consistency should be thick and a little loose, like gravy.

Cover and set aside - Turn OFF Heat.

Assemble your Enchiladas either rolled or as a time saving layered casserole. Pour sauce over the enchiladas and top with grated cheese.

Please e-mail Gina at sacmacs@mac.com with any questions. Enjoy!