Cooking: Enchilada Sauce

Homemade enchiladas for dinner? Yum!
How about the sauce? Hmm... what's in that can of sauce?

Old El Paso Enchilada Sauce
	Water Tomato Puree (Water, Tomato Paste) Modified Corn Starch Dried Red Chiles Soybean Oil Sugar Salt Monosodium Glutamate [MSG] Citric Acid Hydrolyzed Corn Gluten Soy Protein Wheat Gluten Onion Powder Autolyzed Yeast Extract Spice Garlic Powder Red Pepper

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We often hear that cooking at home is healthier, but if we're still eating crap like MSG and industrialized soy, we're still eating, well, crap! Time to find a replacement!

So I started searching for an enchilada sauce recipe, and came across this Easy Enchilada Sauce by Emeril Lagasse. (Emeril never lets me down!)

Ingredients: Tomato paste, chicken stock, EVOO,
chili powder, cumin, oregano, salt, flour

Heat about 3 tablespoons EVOO in a sauce pan. Add 1 tablespoon flour. Cook for about a minute (you don't want it to taste like raw flour!).

Add 1/4 cup chili powder. Cook for 30 seconds.

It will be clumpy, that's ok!

Add 2 cups chicken stock, 1 can tomato paste (original recipe calls for 10 oz, I used a 12 oz can), 1 teaspoon cumin, 1 teaspoon oregano.

Put a lid on it! I found out the hard way that it
splatters molten sauce grenades all over the place!

Simmer for 15-20 minutes. Add salt if desired (I didn't).

Result: A rich thick enchilada sauce!