You are here

Member since September 2004
0
4.666665

Grandma Cortez's Enchilada Sauce

What you need: 

3 tablespoons flour

1 tablespoon light flavored oil

1 (32 ounce) carton vegan chicken stock or 4 cup water + 2 cubes veggie bullion salt, to taste

2 to 3 tablespoons onion powder, divided

2 tablespoons garlic powder, divided

1/4 cup chili powder, more as needed

What you do: 

1. In a large sauce pan, combine the flour and oil over medium low heat to create a roux. Stir until smooth and stops bubbling, about 1 minute.

2. Slowly, 1/2 cup at a time, whisk in stock until dissolved. Once all of the stock has been added, start with a pinch of salt, 1 tablespoon onion powder, and 1 tablespoon garlic powder and 1/4 cup chili powder. I find I use a ton of chili powder for rich flavor that isn't watery. It won't necessarily make it any hotter, richer.

3. Let the mixture come up to a low boil for 10 minutes and taste. Add seasonings and chili as needed. I do generally use the full 3 tablespoons onion, and 2 tablespoons garlic and at least 1/4 cup chili powder.

4. After seasonings are good and it's simmered for another 5 minutes or so, check the consistency. It should be like gravy, not too thick not too thin. If its too thick, it will turn to gel when its baked. Once finished, pour over a pan of enchiladas or freeze until needed.

Preparation Time: 
20 min
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

I wish more authors of this type of content would take the time you did to research and write so well. I am very impressed with your vision and insight.
halogen light bulbs

0 likes

I can set up my new idea from this post. It gives in depth information. Thanks for this valuable information for all,.. 

diabetes destroyed review

0 likes

I'm never going to buy canned sauce again.  This is so good and so easy to make!  Cams and I wanted a little tomato flavor, so I added some ketchup...tomato sauce would probably be better, but I didn't have any.  The ketchup made it taste a little more like the stuff in the can...only without the hydrolyzed soy protein and other crap!  :)

0 likes

Delicious! It could have been a bit thicker, but the flavor is very good. I will try this one again soon and see if I can get it just right.

0 likes

I tried to make the roux but I did it wrong and decided to use the same amount of cornstarch mixed with cold water to thicken it. It actually worked pretty well. I then added some Trader Joe's taco seasoning for a nice kick and added half a cup of marinara sauce with the other seasonings. I left it a little thin and boy does it taste good! I did let it simmer for 10 minutes and whatnot so the only changes I made were some ingredients. Thank you so much for this recipe! I really needed this because I don't buy canned stuff for the BPA that's in most of them. I was saved!

0 likes

This was extremely easy and tasty. I modified it by adding brown sugar, a pinch of cinnamon and tomato sauce. Thanks.

0 likes

Awesome recipe! I am glad I stumbled upon it. I really wanted to make the Cheesy Bean and Cheese Enchiladas from this site, but I couldn't find enchilada sauce (plus it sucks feeding big corporations). So instead, I opted to make my own. And that's where your recipe comes in :) Fantastic. It didn't take too long (longest part was the cooking time), and it was super easy to throw together. I ended up using 3 tbsp of onion powder, 2 tbsp of garlic powder, and probably 1/3 cup chili powder. Superb. Went amazing with the enchiladas. I am definitely keeping this close at hand whenever I need a sauce like this again. Definitely 5 stars :)

0 likes

Absolutely wonderful! Went perfectly with the enchiladas I made, and I will certainly use this again in future enchilada making endeavors  ;)b

0 likes

Very good.  I will be using this instead of the canned stuff from now on.  I didn't follow the directions properly (was being helped by my 4-yo), and it's still great.  There is a retaurante where my mother and sister lives that has orange enchilada sauce.  They been trying to duplicate it for years.  With a lighter colored chili powder, this would be very close. 

0 likes

we had this last night and it was deliciously spicy and awesome.  Mine was a bit thin, but I think that's just me being impatient and not cooking it long enough : )

will definitely play round with this again.

0 likes

Pages

Log in or register to post comments