RFCJ RECIPE ARCHIVE
Posted by : Andrea Herrera KC: Enchilada Sauce - pareve
After a long search, I finally found a recipe for an enchilada sauce that I could make -- considering none of the canned varieties are kosher in Texas! This is wonderful, made just enough for a large casserold dish (13 x 9) of my "almost famous" enchiritos! By the way, I don't like things too hot (spicy) so I toned this down a bit, you can jazz it up as much as you like. Enchilada Sauce: (pareve) 1/2 tsp dried minced garlic (or 2 gloves fresh, minced) 3 T pareve margarine 3 T Chilli Powder (the original recipe called for 6 T!) 1 Can Stewed tomatoes-including liquid (mashed fine) 3 Oz. Tomato paste 1 Cup Vegetable Stock (I used the osem cubes) 1 Cup Water salt and pepper to taste Saute garlic in margarine. Add chili powder, stirring well to make a paste. Don't let this burn -- keep stirring! Gradually add the remaining ingredients which have been mixed together prior to this step :-) Add this liquid slowly, and stir well. Rather like making a white sauce. Cook over a medium heat, stirring until desired consistency. Adjust seasonings. Store in refrigerator or freezer Makes approx 3 cups. (I usually make a large batch and freeze it in appropriate sized containers)
