Dinner @ 226 - Enchilada Sauce (Part 2)

What is a burrito if not swathed in Enchilada Style, tomato based, spicy sauce?  If you ask me, nada!  I know it's not normal burrito assembly procedure to pour a healthy cup of reddish brown sauce over your tray of rolled up tortillas.  Or, to drag the whole wheat tortillas through a puddle of the sauce before wrapping them around their cozy filling.  None of it's normal.  None of it's traditional.  Let's get crazy and break some burrito standards.  

If I tell you the savory result is so much better than when you follow the rules, as is true with most things...will you do it?  Come on, let's smoke cigarettes in the locker room, steal your dad's Pontiac and make out behind the bleachers.  And put enchilada sauce on our burritos.  We'll be so much better for it.

Beckett approves of the sacrilegious burrito wannabe meal.  You can tell by the chipmunk cheeks and the focus.

Part One of this Several Part Recipe

Enchilada Sauce - This recipe is so good poured over a tray of burritos or enchiladas.  But, you can use it as a dipping sauce for quesadillas or on top of some rice and beans.  Add a little zesty indulgence wherever you see fit.

3 tablespoons chili powder
3 tablespoons flour
1 heaping teaspoon unsweetened cocoa powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon dried oregano
3 cups water
1 8 oz. can tomato sauce

In the bottom of a small saucepan (off the heat) mix all the dry spices.  Whisk in enough water to create a thinnish paste.  Set pan over medium heat and add the rest of the water.  Simmer, stirring occasionally, until the mixture thickens.  When the sauce coats the back of your spoon (25 minutes) stir in the tomato sauce.  Simmer a few minutes more.

Enchilada sauce can be stored in an airtight container for up to two weeks in the refrigerator.

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