Dana's Enchilada Sauce
Homemade enchilada sauce is super easy and quick to make. I made this recipe up by reading the ingredient list off a can I bought at the store.
Recipe:
2 1/4 C water
1/2 dried Ancho chili pod
1-2 dried California chili pods
1 tsp chicken bouillon
1 1/4 tsp salt
1 Tbs sucanut
1 Tbs white vinegar
2 tsp chili powder
1 tsp onion powder
1/2 tsp garlic powder
1/8 tsp cumin
1/4 tsp Mexican oregano
1 Tbs cornstarch
2 Tbs oil
Open dried chilies and remove stem, seeds and seed membrane. Put dried chilies in a saucepan with the water and bring it to a boil. Remove from the heat and let it stand for 10 minutes. Reserve the water, put chiles and everything else, except oil, in a blender. Add half the water and blend on high until smooth, adding the rest of the water last. Heat the oil in the saucepan on medium high heat. Add the sauce, stir and boil for 1 minute. Makes approximately 20 oz. You can freeze it for later if needed. This is a medium heat sauce.
2 1/4 C water
1/2 dried Ancho chili pod
1-2 dried California chili pods
1 tsp chicken bouillon
1 1/4 tsp salt
1 Tbs sucanut
1 Tbs white vinegar
2 tsp chili powder
1 tsp onion powder
1/2 tsp garlic powder
1/8 tsp cumin
1/4 tsp Mexican oregano
1 Tbs cornstarch
2 Tbs oil
Open dried chilies and remove stem, seeds and seed membrane. Put dried chilies in a saucepan with the water and bring it to a boil. Remove from the heat and let it stand for 10 minutes. Reserve the water, put chiles and everything else, except oil, in a blender. Add half the water and blend on high until smooth, adding the rest of the water last. Heat the oil in the saucepan on medium high heat. Add the sauce, stir and boil for 1 minute. Makes approximately 20 oz. You can freeze it for later if needed. This is a medium heat sauce.
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