My friend, knowing I love Mexican food, sent me this recipe for enchilada sauce. You can go to the link here, at A Simple Pantry. This blogger has lots of Mexican meals, lets of good food to check out and drool over.
I did change up a few things from the original recipe. First, because I had no chili powder (that, like, never happens, me- running out of a spice!) I had to grind some of my chilies. OMG, let me tell you, while it upped the flavor quotient, it also upped the spicy quotient. I was okay with it- but the kids, not so much. I recorded what I did in the recipe below but honestly, if you use fresh dried chilies, lower the amount unless you can take the heat! I also, added the tomato juice to kind of buffer the heat.
BEST DAMN ENCHILADA SAUCE
Recipe adapted from this recipe at A Simple Pantry Blog. Swoon, people, swoon.
4 tablespoons canola oil
3 tablespoons all-purpose flour
7 tablespoons chili powder, freshly ground*
1½ teaspoon garlic powder
½ teaspoon salt
1 ½ teaspoon cumin
½ teaspoon Mexican oregano
4 cups beef broth, chicken, or vegetable broth
2 cups tomato juice*
In a soup pot heat the oil, then add in the flour. Toast the flour, stir frequently, when the flour is lightly golden add in the broth, then the remainder of ingredients.
*See italics in paragraph above.