Wednesday, November 23, 2011

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

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!

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