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Recipe

Enchilada Sauce

This is excellent not just as a sauce for enchiladas, but also as gravy for meatloaf, and as a sauce for pulled pork sandwiches.

Ingredients

  • 4-1/4 teaspoons paprika
  • 4-1/4 teaspoons chili powder of choice
  • 1 tablespoon tapioca starch, or potato starch, or cornstarch, or arrowroot starch
  • 1 tablespoon brown rice flour, or white rice flour, or sorghum flour, or millet flour
  • 1 tablespoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon sea salt
  • 2 cups water
  • 1/4 cup tomato sauce
  • 2 tablespoons grapeseed oil

Method

  1. In small container combine paprika, chili powder, tapioca starch, brown rice flour, garlic powder, cumin, and sea salt; place on lid and shake vigorously to combine.
  2. In medium bowl stir together water and tomato sauce; set aside.
  3. Place large skillet over medium heat; add grapeseed oil; pour dry mix into heated oil; cook 2 minutes; stir constantly.
  4. Slowly add tomato-water mix; stir constantly; cook 5 - 6 minutes, or to desired thickness.
  5. Cool slightly then use to prepare enchiladas.

Cool completely then pour into airtight container; store in refrigerator up to 3 days. Servings: 2 cups. Preheat: Medium-heat. Prep Time: 10 minutes Cooking Time: 6 minutes.

Variation

Mole Sauce: omit tapioca starch and brown rice flour; add 2 tablespoons vegan, soy-free cocoa powder.