Okay--I have about 2 other guest posts lined up that I received this week, but I'm going to give you another one from Kandy P. today. Sorry there are no pictures, but you know what this should look like I'm sure. I'm really excited about getting back home to try this! Its not something I've ever tried making or using much before! A bread recipe and a quick meal/snack idea are coming up later in the week (I hope!).
Growing up in Texas, I thought it my responsibility to feed my children Mexican (not the people you understand, but the food!). Unfortunately, very few of the ingredients were available to me in Asia. But one fine day, I discovered the recipe for enchilada sauce. I realized that it has to have the greatest profit margin of anything on the planet!
So here is the great secret...escaped now from the proverbial bag. Pour it on anything in your kitchen and call it Tex-Mex! It keeps forever in the fridge and is super simple. (Now if I could have ever found the Masa Harina for corn tortillas...sigh)
Enchilada Sauce (2 cups)
3 T. Flour
3 T. chili powder
4 T. oil or lard (get the kind that hardens arteries)
2 cups water
salt and pepper to taste
Brown flour and chili powder in fat. Add water. Stir until thickened. Add salt, pepper and garlic if desired.
Note that your recipes calling for 1 can of enchilada sauce need 1 1/4 cup of this sauce.
**I, too, have wished to find Masa Harina, Kandy!! My attempts with anything else have been disappointing in the corn tortilla realm!
Growing up in Texas, I thought it my responsibility to feed my children Mexican (not the people you understand, but the food!). Unfortunately, very few of the ingredients were available to me in Asia. But one fine day, I discovered the recipe for enchilada sauce. I realized that it has to have the greatest profit margin of anything on the planet!
So here is the great secret...escaped now from the proverbial bag. Pour it on anything in your kitchen and call it Tex-Mex! It keeps forever in the fridge and is super simple. (Now if I could have ever found the Masa Harina for corn tortillas...sigh)
Enchilada Sauce (2 cups)
3 T. Flour
3 T. chili powder
4 T. oil or lard (get the kind that hardens arteries)
2 cups water
salt and pepper to taste
Brown flour and chili powder in fat. Add water. Stir until thickened. Add salt, pepper and garlic if desired.
Note that your recipes calling for 1 can of enchilada sauce need 1 1/4 cup of this sauce.
**I, too, have wished to find Masa Harina, Kandy!! My attempts with anything else have been disappointing in the corn tortilla realm!
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