Monday, May 3, 2010

What To Do When a Jar of Enchilada Sauce Costs $4

Ei, yi, yi, yi....have you seen the price of mexican food??

I can't believe that we gringos fall for paying soooo much money for basic pantry ingredients cooked together.

The other day while grocery shopping, i was so appauled that the jar of enchilada sauce i was forced into purchasing was $4, that i purchased one and decided that would be enough.

Then after talking to my mom this morning, it was decidely not near enough for the enchilada casserole i am making tonight. Needless to say, i wasn't going to buy any more either.

So, i hit All to get some ideas. Of course every recipe on there is a crap shoot, because you never know the skill of the "chefs".

I came up with a compromise between the two most reviews recipes. Here's my version that needs a little tweaking next time, but that surprisingly Cookie Monster confessed to liking it and promising to eat it.

1/4 c. light flavour olive oil
1/4 c. chili powder (i would just a tad less next time)
2 cloves garlic, minced
2 TBSP flour (i would use less next time, as i don't like my enchilada sauce to congeal)
1 tsp cumin
1 tsp coriander

cook these ingredients until browned, then add:

1.5 cups water (i tried chicken broth and that was a little bit too much flavour)

Puree a 14 oz can of diced tomatoes (with spices and onions and such in there? even better) and add with the water. If no onions in your tomatoes, then grate about 2 TBSP onion into the sauce. Cook for 10 minutes till thickened.

Then add 2 tsp cocoa powder, 1 tsp salt, and 1/2 to 1 tsp cinnamon and stir well.

Dig in.....

1 comment:

  1. Hummm the cocoa powder and the cinnamon are new to me. My Momma grew up in New Mexico and always made her own...sometimes so hot it brought tears to your eyes!



Thanks for taking the time to read my silly lil musings. Hope you have a wonderful day!