Tuesday, April 13, 2010

RED ENCHILADA SAUCE . . . . the actual sauce, not just the red chili . . .

Guess who forgot to take a picture of all the ingredients!  I'll do that in a bit and add it.  For now, here we go!

  • First get out your favorite chunk of lard from your fridge.  Hmm, did you read that right?  Yes, you did.  You can store lard in the cold or just on the shelf, since we live in such hot country, I choose to keep it in the cold., in that little compartment in the door that is kind of worthless, now it isn't!  My mom always used shortening and I also have been known to use bacon grease.
  • Back to business, melt about 1/4 cup in your 2-3 quart pan.  Just melt it, don't need to make any smoke  . . .  that was for my benefit.

  • Next add 4 T. flour and mix it with a whisk, or whatever is handy.  I never used a whisk until a college roomie how great they were.  I usually keep mixing and cooking it until the mixture has started to brown a little.  It adds a nice little toasty flavor.  

  • Next it is time to add the 4 cups of liquid.  It can be beef broth, water (kind of bland), or if you are planning to make it very mild, you can use some tomato juice (small can of tomato sauce + water) to give it more color.  Mix and cook until it has made a lovely smooth creamy sauce.  If you need, add more liquid. 
  • Add your seasonings:  red chili powder, garlic powder, onion powder, pinch of each  cumin and oregano, salt.   You can also add browned ground beef at this point if you would like a quick easy way to make a large amount of enchiladas.

  • Start layering in your casserole or baking pan.
  1. Coat the bottom of the pan with sauce.
  2. Add a layer of tortillas or if you want to use them up, all those annoying little crumbs in the bottom of your corn chip bag.  Sprinkle grated cheese (ground beef if you want and haven't added it to the sauce).
  3. Add some more sauce and continue to layer ending with sauce and grated cheese.

Bake at 350 degrees for about 30 minutes or until hot and bubbly.  It may vary, depending on how deep they are in the pan.

1 comment:

  1. What an informative website!! Thank you so much
    Celi B