Sunday, May 5, 2019
Enchilada Sauce - Phase 3
It's Cinco de Mayo and I planned to have burgers. I know, I know... then I thought about making them Mexican Burgers with some enchilada sauce, and guacamole... but that recipe will have to wait because I gave in and am making tacos. But since I am now craving enchilada something, we are going with enchilada tacos. I made a new thing (I think?)
I looked up enchilada recipes and found a couple I like but they were very, very different. And of course, not compliant to FMD. So, I made my own recipe.
This is not super spicy, but you can make it how you like. It is rich and flavorful. I have a bunch of ideas floating in my head on how to use this.
It is easy- give it a go.
FYI- I have only made this with sprouted wheat flour- I am not sure how other phase 3 flours would work. You probably could leave it out if you do not have it, and just toast the spices in the oil. Your sauce will be thin.
Measure all of your spices before you start- just throw them in a small bowl with the flour. Have your tomato sauce and stock measured in separate bowls as well- you do not want to stop stirring this sauce until it all comes together.
3T olive oil
3T sprouted wheat flour
2T chili powder
1T ground cumin
1/2 tsp dried oregano
1 1/2 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp black pepper
1/4 tsp cinnamon
1 tsp Hershey's cocoa powder
1/4 cup apple cider vinegar
Pinch of xylitol
2 cups tomato sauce or puree
1 cup chicken or veggie stock (or beef or pork)
Heat a large skillet over medium heat. Add the oil and the flour/spice mix, stir and cook for about a minute. It should become very fragrant.
Add the tomato sauce and whisk, then slowly add the stock.
Raise temp and bring to simmer, then reduce heat to a gentle simmer. Stir frequently and cook for 5-8 minutes, or until the sauce is as thick as you want.
Remove from heat and stir in vinegar. Taste and add salt if it is bland (tomato products usually need a lot of salt) and more pepper if needed.