This past Christmas our eldest son, AB, gave me a new cookbook entitled, "1,000 Mexican Recipes" by Marge Poore.
With Mexico being our neighbor, many Texans LOVE Mexican and Tex-Mex cuisine. Our family is no exception. So, you can can imagine the smile that stretched across my face when I began reading many of the recipes contained in this book.
This evening was OG's turn to prepare supper for our family. She reviewed this week's list of meal ideas and selected Beef Enchiladas, Charro Beans and Mexican Rice. She has never prepared any of these dishes so, I knew when she made this selection she would need a little supervision (aka help).
For years I've been preparing my own personal version of a red enchilada sauce that I'd concocted using a recipe out of the Betty Crocker Cookbook as a foundation. This evening I decided we would try Mrs. Poore's recipe. I made a couple very minor adjustments, but we found this sauce to be so delicious, I decided I just had to share it with you. I assure you, if you like authentic style enchiladas, you'll LOVE this enchilada sauce. I am looking forward to trying many of Mrs. Poore's other Mexican recipes!
Enchilada Salsa de Chili en Polvo
(Chili Powder Enchilada Sauce)
Makes about 2 1/2 cups
2 Tbls. vegetable oil (for added flavor I used bacon grease)
1 Tbls. all-purpose flour
1 8oz. can tomato sauce
1/4 c. chili powder (Mrs. Poore suggests pure New Mexico or California chili powder)
2 c. beef broth or chicken broth (I used vegetable broth, because that's what I had on hand)
1 tsp. dried oregano (Mrs. Poore suggests Mexican variety)
1/2 tsp. ground cumin (OG measured incorrectly and added 1 tsp.)
1/4 tsp. salt, or to taste
large pinch of sugar (after a taste, I made this addition myself)
Heat the oil in a medium saucepan over medium heat and cook the flour, stirring, 1 minute. Stir in the tomato sauce and chili powder until well combined. Add the remaining ingredients and bring to a boil, stirring, then reduce the heat to low and simmer the sauce 15 minutes, stirring occasionally.
Sauce may be stored in refrigerator for 5 days or frozen for 3 months.
To make 12 enchiladas: Spread 1/4 c. sauce over the bottom of a greased 9x13 in. baking pan. Warm 12 corn tortillas in microwave. Dip a warmed corn tortilla in hot enchilada sauce. Lay tortilla in the baking pan and spoon 2 tablespoons taco meat onto tortilla, roll up and place in pan seam side down. Repeat with remaining 11 tortillas and taco meat. Spoon remaining sauce over enchiladas. Top with 1 cup shredded cheese. Bake at 350 degrees 15-20 minutes until cheese is melted and enchiladas are heated through. 6 servings
P.S. OG prepared approximately 85% of tonight's meal by herself. The entire meal was DELICIOSO!!