Easy Enchilada Sauce
One of my favorite meals is Mexican food. Unfortunately, eating Mexican food out can be a health nightmare. Between the GMO tortillas, hormone ridden cheese and meats, rancid fats . . . it’s just not a healthy choice.
Now, I’m not saying there aren’t a few Mexican food restaurants that make fabulous all homemade, authentic, healthy food . . . they are just very rare!
So, I had to learn to make my own favorite – enchiladas – and more importantly the sauce!
Holiday are Enchiladas for Me
I’m not sure how the tradition started but the holidays are all about Mexican food in my house. Enchiladas are easy to make and reheat (or eat cold) – plus there’s tamales for the New Year but that’s a different topic.
I make a ton of enchiladas sauce in preparation for the winter break when the house seems overrun with people.
Please enjoy this simple recipe. Make extra because it freezes great!
A few notes:
You can make Mexican food to any level of spiciness – much depends on the chili-infused oil and chili powder you are able to purchase. If you’re concerned about keeping the sauce mild you can skip the chili-infused oil, skip the cayenne, start with only 2 tablespoons of chili powder and then add more once the sauce simmers.
- 1 ½ Tablespoons olive oil
- ½ Tablespoon chili-infused oil
- 2 Tablespoons arrowroot
- 2-4 Tablespoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon cumin
- ¼ teaspoon oregano
- 2 cups stock
- Cayenne and black pepper to taste
- Choose oils based on desired spiciness. Heat oils in a small saucepan over medium high heat.
- Add arrowroot and whisk together for about one minute.
- Stir in chili powder, garlic powder, sea salt, cumin and oregano.
- Gradually add stock whisking constantly to remove any lumps.
- Reduce heat and simmer 10-15 minutes until think.
- Add additional spices if desired.