Due to unforseen weather conditions our dinner guests are stuck in Dallas. Good thing everything I have is all able to wait it out. No biggie.
I am taking this time to make mexican tonight. I have been starving for enchiladas. I had been looking around for an enchilada sauce recipe and found one on recipezaar. It is called Texas Red Enchilada sauce. The stuff from a can is too salty and screws with your stomach too much and is filled w/all kinds of "whatchamacallits".
2 tablespoons butter or margarine
2 tablespoons flour
5 teaspoons red chili powder
1 1/2 teaspoons cumin
2 teaspoons garlic powder
6 ounces tomato paste
2 1/4 cups water
salt and pepper
Make a roux w/flour & butter. Add the rest and bring to a boil, then simmer until desired thickness. I am excited to make this. Plus, it is all stuff most of us have in the pantry. It has really good reviews so hopefully they aren't all a bunch of closet liars.
I make my enchiladas vegetarian....tonight I am filling them w/black beans, pinto beans, sauteed red/green/yellow pepper and corn.......some 2% cheddar and a little monterey jack and you have a pretty healthy meal......spinach salad on the side. I will post some pictures tonight.
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3 comments:
sounds yummy!!! Let us know how the red sauce is. Freelands favorite dinner is enchiladas so I will try it also!
This sauce is good. I didn't use all the chili pwder because the rest of my family doesn't like really spicy. I LOVE SPICY and HOT. I used 2 tsp of red chili pwder, 1 ancho chile pwder and 1 chipotle chili pwder. You salt it to taste. I thought it was much better than the canned.
Good use of "roux." Spoken like a true south LA girl; and commented on by a convert from north LA--who does know how to make a roux!!
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