ENCHILADA SAUCE

Hello

Welcome to our Enchilada sauce recipe.
We are making a water and spice base sauce to dip the corn tortilla in, this will give us a spice flavor, not a bland enchilada. Left over sauce can keep in the refrigerator for weeks. Use it over and over.

Or make just enough for this one time. This will give us a cooked flavorful tortilla, instead of a raw bland tortilla. I will use mostly with cheese & onion enchiladas.

Ingredients:
* 1 1/2 quarts of water
* 3 tablespoons of chili powder
* 3 tablespoons of paprika
* 1 tablespoon of garlic powder
* 1 tablespoon of cumin
* 1 tablespoon of salt
* 1 tablespoon of cornmeal
* 1 teaspoon of Oregano
* 2 tablespoon of Masa Harina
(No Masa Harina) use 1 tablespoon of flour 1 extra tablespoon of cornmeal.

To make more or less. Use water and spices to proportion. It does not need to be exact. Bring to a boil, cook over medium heat for about 20 or 30 minutes.

Remove from stove, cool to room temperature, or place in refrigerator. Spices will settle be sure to stir all the spices back into the liquid before use.

Now that we have our sauce cool, dip each tortilla into the sauce. Then we need to fry in oil usually about 30 seconds. When you can handle insert your filling and roll.

At restaurant we have a steam oven, at home I use my imagination even my rice cooker, steam about 5 minutes. Serve with your favorite sauce.

Also we have a basic sauce.
http://www.mex-recipes.com/enchilada-sauce-recipe.html

There are as many variations on sauce's as there are cooks in the country of Mexico, and they are all good tasting. Try this one. Enchilada Sauce

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