09 Wednesday May 2012
Now that Cinco de Mayo has come and gone, I wont inundate you with Mexican posts all in a row. I do have quite a few though, so they are coming! I wanted to show you some basics though, that way when you do your cooking at home you can forget about that store bought stuff and make your own! If you thought the flour tortillas were easy, this is a cinch!
Besides the added benefit of not having mass amounts of added sodium from a store bought sauce, you no longer have to add this to your grocery list because most of you already have all of the ingredients in your pantry. If you decide on a whim you want enchiladas, no more running out to the store, you can whip it up in minute. Plus, it’s homemade so you know it tastes better! I really enjoy this sauce recipe. It’s not too spicy, but doesn’t have an overly tomato taste that some do. Also, according to my two year old daughter, it’s great to dip french fries in. Who would have thought?
- 1/4 cup vegetable or canola oil
- 2 Tbsp all-purpose flour
- 2 Tbsp chili powder
- 8 oz tomato sauce
- 1 1/2 cups low-sodium chicken broth
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion salt
- 1/4 tsp salt
Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.
Serve immediately or keep in a covered bowl in the refrigerator for up to 3 days.
Source: Recipe Girl