I'm sure we've all purchased a can of enchilada sauce to make our tortilla casseroles or enchiladas. BUT, have you read the ingredient list? The first item is water, (which means that the can contains mostly water), a few pieces of dried chilies, some sprinkling of spices and Fumaric Acid, (to preserve the shelve life). And the cost for a small can of this is usually $1.50, (sometimes you might catch it on sale for $1.00 a can). Did you know that you can make your own for just a few pennies? And it's not runny like the canned version!! Plus, you can control the amount of heat, since your adding the spices. Let me show you how quick, easy, and inexpensive it is.
For the sauce you will need:
1 cup of beef broth, (I always save my broth when I cook a roast, but you can use canned or even beef bouillons, just reduce the salt).
1 Tabs corn starch
1 (6 oz) can tomato paste
1 Tabs dried chili powder
1 Tabs dried cumin
1/2 teas oregano
1/2 teas dried basil
1/2 teas garlic powder
1/2 teas onion powder
1/8 teas salt
1/8 teas pepper
In a saucepan, combine the beef broth and the corn starch. Whisk until well blended.
Now add the 6 oz can of tomato paste. Whisk until well blended and the tomato sauce dissolves.
Cook over medium heat, stirring well.
After a couple of minutes, add your chili powder, cumin, oregano. basil, garlic powder, onion powder, salt and pepper.
Note: If you want your sauce extra spicy, add more chili powder. Whisk to blend well. Continue cooking until the sauce starts to thicken.
Give the sauce a taste to see if you want it a little more spicy. If so add more chili powder.
Once it has thickened a little, remove from heat. And now you have enchilada sauce, ready to use!
In just about 5 minutes and for just a few pennies, I have enchilada sauce. And it's much thicker and has more flavor than what's on the store shelves. You can also make up larger batches and freeze it to use later.
So, go make a tortilla casserole, or some enchiladas for dinner.
Enjoy!!
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