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I made this delicious enchilada sauce to go with our

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Joined: Dec 9, 2005


Posted to Thread #13265 at 6:45 am on Jan 2, 2009

Christmas feast. It turned out so good, exactly like the one that I loved from my favorite Mexican restaurant in San Diego.
I made it as written, but I let my roux get a little darker, in fact I came close to burning it. I used water but after tasting the sauce, I addes some Better Than Boullion chicken base, and then just let it cook. I used part bacon fat and vegetable oil because that is what I had on hand. I think that it is the lard that really makes this sauce. And it is so flavorful that a little goes a long way. Someone posted this for me back at Gail's but I don't know who it was, but thanks for posting it for me!

* Exported from MasterCook *


Recipe By :Matt Martinez's Culinary Frontier: A Real Texas Cookbook
Serving Size : 24 Preparation Time :0:00
Categories : Enchiladas Formulating Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup lard -- vegetable
shortening or vegetable oil
1/2 cup flour
1 teaspoon black pepper
2 teaspoons salt
1 tablespoon granulated garlic
1 1/3 tablespoons ground cumin
1 teaspoon dried oregano
1/4 cup chili powder
1 1/2 quarts water or chicken broth

In large skillet, heat lard to medium hot. Stir in flour and continue stirring until it turns a very light brown. This will take 3-4 minutes. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add water or broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 to 20 minutes. Add more water to adjust the thickness to your preference.

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