Thursday, January 23, 2014

Homemade Enchilada Sauce

Today I am testing a crock-pot recipe for tomorrow's post. 

As I am pulling what I need from my pantry, panic strikes!  "OH NO!  I DON'T HAVE ENCHILADA SAUCE!"  Now, I strongly advocate having a fully stocked pantry at all times.  It keeps your grocery bills low and opens up endless possibilities in the kitchen, but I am ashamed to admit that I have never, EVER purchased enchilada sauce.  What to do?  What to do?  After a short moment of fret and the contemplation of running to the store to spend money out of my food budget I hadn't planned on, I stopped and thought to myself "How hard can it be to make it?"  Well, kitchen friends, as it turns out it is not hard at all and, with a few pantry items, I dare say you will never buy it again! 

Homemade Enchilada Sauce:
*Prep Time:  2 min.  *Cook Time:  10 min.  *Difficulty: Easy  *Servings:  2 c. Sauce

Ingredients:




1 6 oz. can of tomato paste
1 c. of beef broth
(or in my case one cup hot water and a beef bouillon cube.)
1 tbsp. of cornstarch
1 tsp. of cumin
2 tsp. of chili powder
salt and pepper to taste


Add your cornstarch to your beef broth.  I recommend waiting till it is room temperature so that it will mix more smoothly.



Then add your beef broth mixture, tomato paste, cumin, and chili powder to a sauce pan...













Pay it some compliments...(If you read my previous post, you will know that means salt and pepper)



Whisk together and let simmer, on low, for 10 minutes, stirring occasionally.  In the end what you have is the most silky, smooth, and delectable enchilada sauce you have ever tasted.  The best part, it was less than $1.00 for around 2.5 cups!






So the next time you have a pantry panic, remember...
Stay calm, trust the pantry, and use your Google!  :)

Happy Reading, Happy Eating, and Happy Living,

~The Kitchen Wife~



Homemade Enchilada Sauce:
*Prep Time:  2 min.  *Cook Time:  10 min.  *Difficulty: Easy  *Servings:  2 c. Sauce

PRINTABLE RECIPE:

Ingredients:

  • 1 6 oz. can of tomato paste
  • 1 c. of beef broth
  • 1 tbsp. of cornstarch
  •  tsp. of cumin
  • 2 tsp. of chili powder
  • salt and pepper to taste
Directions:
  1. Add the corn starch to room temperature beef stock.
  2. Pour the corn starch/beef stock mixture into a sauce pot and add the tomato paste, cumin, chili powder, salt, and pepper.
  3. Whisk together.
  4. Bring to a low simmer and cook for 10 minutes. 
  5. Serve and Enjoy!


3 comments:

  1. awesome !!! ill have to try that

    ReplyDelete
    Replies
    1. Great! Let me know how it works! You can share pics with my community on Facebook and twitter. Just look for The Kitchen Wife!

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  2. I'll definitely try that next time I make PW's Enchiladas!

    ReplyDelete