Enchilada Sauce Recipe
Enchilada Sauce Recipe
I've had a few requests for an enchilada sauce recipe and if you have looked here before, you haven't' been able to find one, until now.
Yes, we did serve enchiladas when we had our restaurant, but since our sauce is so delicious I was not at liberty to give that recipe away. It's my dad's recipe and there are just some things he likes to keep to himself.
I even have some friends who would beg and steal for our enchilada sauce recipe but dad wouldn't budge.
Hopefully one of these days we can get it bottled to sell here. In the mean time I've made a close version of that recipe so you can make your own at home.
I'm going to show you some secrets to get a nice smooth tasty sauce, things we did when we had the restaurant.
Also I want to mention that if possible try to buy chili powder by Gebhardt. I've experimented with other brands and the results have not been as good. Of course if you can't find Gebhardt use what you have. It will still taste great. It's just that Gebhardt will make it extra special.
Make Other Dishes Too
Did you think that enchiladas is all you can make with this enchilada sauce recipe? Think again.
You will be able to make disappearing nachos. And that's exactly what will happen when you make nachos with this sauce.
Then there are tamales. If you have made my homemade tamales recipe, you know first hand how delicious homemade tamales can be.
Now you have a delicious sauce to put over them. Add a littlemild cheddar cheese and pop them in the oven for a mouth watering meal.
You can also use this enchilada sauce as the base for delicious chile beans and a sauce to go on top of burritos if you wish. We called that version our super burrito.
This is definately one versatile enchilada sauce recipe don't you think?
Enchilada Sauce
makes about 2 cups
- 2 cups chicken broth
- 4 Tbs Gebhardt Chili Powder
- 1 tsp. ground cumin
- 2 heaping tsp. garlic powder (with no salt added)
- 3/4 tsp. salt
- 1 pinch ground cinnamon (less than 1/16 tsp.)
- 1/3 tsp. sugar
- 5 Tbs. cold water
- 5 Tbs. white flour
Directions:
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.
As you can see, this enchilada sauce recipe is very quick to make.
So go on, make some cheese enchiladas tonight for dinner.
