ENCHILADA SAUCE

           ENCHILADA SAUCE

              (Yield: About 1 ½ cup, enough to make 10 small enchiladas)

INGREDIENTS:

·      5 Big KASHMIRI Red Chilies OR 4 T Red Chili Powder from American Stores as it is less spicy compare to Indian Store bought Red chili powder

·      1 tsp. Oil, for roasting Kashmiri red chilies

·      3 T Oil, for sauce

·      2 T Maida Flour/All Purpose flour

·      1 T Paprika

·      4 T Red Pack Tomato Paste (Flat measure)

·      1 tsp. Cumin Powder

·      ¼ tsp. Garlic Powder

·      2 Pinch Onion Powder

·      ¾ tsp. Salt or as per taste

·      1 tsp. Sugar or as per taste

·      ¼ tsp. Oregano, dried

·      2 cups total Water OR as needed for desire sauce consistency

LET’S MAKE SAUCE:

Slit Kashmiri red chilies and remove seeds. (Seeds won’t look good in enchilada sauce)

Tear them roughly in small pieces.

Heat 1 tsp. oil in non-stick pan on medium heat and roast Kashmiri red chili pieces until they open up and turn slightly darker in color.

Switch off the heat and add ¼ cup water in it and let them soak for 1 hour.

After one hour transfer chilies and water in small blender and blend into a smooth paste. Keep aside.

Heat 3 Tablespoon oil in non stick pan and roast 2-tablespoon Maida flour until light pale in color, it should take 1 to 2 minutes. (NOTE: Make sure Maida flour is well cooked otherwise sauce will taste pasty)

Add Kashmiri red chili paste and paprika, mix well and cook for 1-2 minutes.

Add tomato paste and all dry spices except oregano and mix well.

Gradually add water and whisk continuously to avoid forming lumps.

Bring mixture to boil then reduce heat to medium low and simmer sauce for 12 to 15 minutes or until desire thickness. (NOTE: ENCHILADA SAUCE WILL CONTINUE TO THICKEN AS IT COOLS .YOU CAN RECTIFY IT BY ADDING MORE WARM WATER TO IT)

Add Oregano and cook for 1 minute.

Switch off heat.

Use for making Mexican Enchiladas.

Store in an airtight glass jar in refrigerator, It should stay good for 1 week.

Enjoy making enchiladas.

Enjoy...

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