Enchilada Sauce Mix Recipe #259225
This recipe was found in Gifts from the Southwest Kitchen. The printed recipes say to put this in a 8 oz jar; however, I found that was way to large. I used a 4 oz jelly jar and it worked very well. This makes a wonderful addition to a gift basket with a bag of masa harina and a tortilla press.
by PaulaG
35 min | 20 min prep
5 cups
Mix
- 6 tablespoons powdered pure red chilies, divided
- 1 tablespoon ground coriander, powdered
- 1 tablespoon ground cumin
- 1 tablespoon ground oregano (Mexican is best)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Sauce
- 1/4 cup olive oil
- 1/2 cup flour
- 4 cups water
- 1/4 cup cider vinegar
- To make the mix: Starting and ending with the red chili powder, alternate layers of ingredients in the jar using 1 tablespoon of red chili powder in between the other ingredients.
- Be sure to gently tap down each layer with a tamper tool.
- To make the sauce: Combine 1/4 olive oil and 1/2 cup flour in a 2 quart saucepan over medium-high heat. Stir to form a paste or roux.
- Cook until the mixture begins to brown; add seasoning mix and stir to combine.
- Slowly whisk in 4 cups of water, incorporating to make a smooth, gravy like consistency.
- Stir in the 1/4 cup cider vinegar and bring to a gently simmer, stirring continuously.
- Cook for 10 minutes.
- Once the sauce is made if 5 cups is to much, it freezes quite well in 1 or 2 cup containers.
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5 stars