One of the things that I miss about living in Atlanta was access to lots of Mexican food, both in restaurants (in both cheap and higher-end categories) and in grocery stores. We probably ate out at our local tacqueria once a week, and I had more margaritas in those five years than in my entire 40 years of life before Atlanta. Good times, good times….
We had a hankering for enchiladas this week and I have been unable to find enchilada sauce in my local grocery stores. So I set out to find a recipe online.
Who knew that it was so easy to make? Why was I buying it ready-made for so long? Next thing you know I’ll be making my own tortililas. (Yes, I know that there are home cooks who do this.)
Anyway, here’s my fast and easy recipe for enchilada sauce. I found a recipe online and modified it to suit my available ingredients.
Heat 1/4 cup of vegetable oil in a skillet and add 2 tbsp of flour and 2 tbsp of chili powder (or to taste). Cook this for a while. (The recipe said until it turns light brown, but the chili powder is dark red…couldn’t figure out how this would work exactly.)
Stir in 20 ounces (2-1/2 cups) of some sort of tomato mixture. Recipe was a combination of tomato sauce (8 oz) and water (1-1/2 cups). I used some leftover canned diced tomatos that I whizzed in the blender. That yielded exactly 20 ounces. Spooky, eh? Add 1/4 tsp each cumin, garlic powder, onion salt, and salt to taste. I left out the regular salt. It seemed fine to me without it. Cook this mixture for 10 minutes so that it gets bubbly and thickens a little..
And that’s it! Ten minutes, and I even used up leftovers!
It’s cooling on the stove now. I’ll box it up and use it tonight when I make enchiladas for my adoring family.