Sunday, May 5, 2013

Eat It: Homemade Enchilada Sauce

My mother-in-law is an amazing cook and her Mexican dishes are To.Die.For.  I have still never convinced her to make me a batch of homemade tortillas, but she’s always happy to oblige at least one hearty fete when she visits.

On her past visit she taught me how to make my own enchilada sauce.  This family recipe is officially called Aunt Sarah’s Enchilada Sauce.  This isn't your average from-the-can enchilada sauce; It’s more robust and thicker.  Plus, making your own means you can avoid undesirable ingredients such as MSG and other ilk.  Want to give it a go?
 Homemade Red Enchilada Sauce Recipe
Aunt Sarah’s
Homemade Enchilada Sauce Recipe
1 cup vegetable oil
2/3 cup flour
1/2 cup chili powder
3-4 cloves garlic (pressed through garlic press)
4 cups vegetable stock (can be more or less depending on the thickness you want)
1/2 teaspoon cumin
Salt to taste

*Make a roux with the vegetable oil, flour, and chili powder.  Stir in a large pot on low heat, until mixed, continuously for 15 minutes.  Use a whisk.  Avoid lumps.
*Once the roux is done, add garlic, continue to stir.
*Add in 4 cups vegetable stock (more or less depending on consistency you want).
*Continue to stir on low.
(Add more broth if it gets too thick.)
*Add a pinch of salt and cumin.
*Continue to stir until it’s the consistency you want.
*Taste test: Add salt if needed

The trick with this sauce is to never stop stirring.  If sauce is too thick, slowly add vegetable stock to get the consistency you want.  Unused sauce can be stored in the refrigerator for up to two weeks.

Homemade Red Enchilada Sauce Recipe

To make a delicious cheesy enchilada, dip a warm corn tortilla in the enchilada sauce, saturating both sides.  Fill the inside with queso fresco, cheddar cheese shredded, chopped onion, and roll the tortilla closed.  Add cheddar, cojita crumbles, and crema Mexicana on top.  Add fresh salsa and guacamole on the side and eat up.  Yum!

Happy Cinco de Mayo!