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Sunday, December 12, 2010

Gluten Free Enchilada Sauce...

In our house after Thanksgiving all the way up to Christmas means one thing—turkey enchiladas. The day after thanksgiving means putting up the Christmas tree and a huge hot bubbly plan of melting-gooey cheesy turkey enchiladas.
The problem? Canned enchilada sauce usually has wheat in it. Even homemade recipes for that matter, they all begin with a roux of flour and oil. Well—no problem anymore. Here is a recipe that is easy, and—according to my husband is, “Just like my Nana’s (his Mexican grandmother’s) enchilada sauce!” So—there you have it.
Make a batch, and then make enchiladas from any recipe you have and like. Make a double batch and store the extra sauce in a jar in the fridge. You can use for a few weeks! (Think Christmas Tamales)
Not only is it a great enchilada sauce, it makes a great taco sauce too!

  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 4 tablespoons gluten free flour
  • 1/2 teaspoon garlic powder
  • 1/4 cup Chile Powder
  • 2 tbs red wine vinegar
  • 2 cups cold water or chicken broth
  • One 15oz can of tomato puree
For heat if you like it hot, but it is optional:
  • ½ tsp black pepper
  • ¼ tsp. cayenne pepper
  1. Heat oil in a medium saucepan over medium heat. Stir in flour and cook for 1 minute.
  2. Add chile powder and cook for an additional minute.
  3. Slowly add the water or broth whisking vigorously, making sure that no lumps form.
  4. Reduce heat to low, add garlic powder, salt, peppers (is using), and tomato puree, and simmer covered over low heat for 10-15 minutes.
  5. Remove from heat, and stir in vinegar.

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