| This is based on a recipe by Chef Paul Prudhomme. I use a special blend of chili powder from a Mexican food store called "Numero Uno Supremo", or something like that, that smells really wonderful. My sister uses the brand "Grandma's" and it works well, too. EL PASO DEL NORTE ENCHILADA SAUCE 1/2 cup vegetable oil 5 tablespoons pure chili powder 1 cup finely chopped onion 1 1/2 teaspoons minced garlic (actually, I use about 4-5 cloves) 1/4 cup all-purpose flour 2 teaspoons ground cumin 1 1/2 teaspoons salt (or go by taste.... I use less than that) 4 cups hot chicken stock (you may use canned chicken broth) In a saucepan, heat up oil. Add onion, garlic, flour, chili powder, cumin and salt. Continue cooking, stirring, about 5 minutes more. Add hot chicken stock and stir well. Cook about 20 minutes, stirring occasionally, or until thick enough to coat a spoon. Remove from heat. Makes about 3 cups. NOTE: This sauce is excellent and is incredibly versatile. Use it to make enchiladas. Or you can top it with cheese, bake it and serve it as a hot dip. Or blend in sour cream and serve it as a cold dip. Or you can add fresh tomatoes and use it as a table condiment. |
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| The Boiling Point |