My Take On The Crazy Stacked Enchilada (W Pics)

[SmokinAl]

Awesome Robert!
Love the addition of the olives!
I will definitely have to try this!
Al

 

[gmc2003]

I've never had a real enchilada before only the frozen variety. That looks most tasty Robert. Thanks for posting, and the second post with the sauce recipe.

Points for sure
Chris

 

[tallbm]

Thanks so much Jeff. does not hold a candle to the amazing stuff you consistently turn out bit it sure did fill the void.



Once again, apologies for the delay in responding but here ya go. The recipe looks convoluted but it's actually very simple. Mostly it's notes on things to be aware of


3 tablespoons olive oil
3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
1 tablespoon ground chili powder
1 1/2 teaspoon guajillo pepper
1 teaspoon ancho pepper
½ teaspoon arbol pepper
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
1/2 teaspoon salt, to taste
2 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon apple cider vinegar or distilled white vinegar

Freshly ground black pepper, to taste

This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.

In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!

Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it.

Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.

If you're into Mexican themed food, which apparently you are, I also have a great recipe I put together for Ranchero sauce if you'd like that too.

Should you be inclined to start the thread about enchilada sauces, I'd be happy to chime in. It may be kinda fun.

Robert

Thanks for the recipe, it seems fantastic! :)

I'll take the ranchero sauce recipe anytime haha.
I may start an enchilada sauce recipe, only issue is I have no true enchilada contribution to add to it haha.