We love Beef Enchiladas. Here is our recipe for a homemade sauce that is simple and wonderfully flavored.
Enchilada Sauce
8 cloves of Garlic, cut in half
6 TBsp olive oil
4 TBsp Gluten-Free flour (can use standard flour)
1/2 cup Chili Powder
4 cups Beef Broth
2 15oz cans of Tomato Sauce
1 tsp Salt
1/2 tsp ground Cumin
1 TBsp Oregano
1 Cinnamon stick
1/2 onion (I cut in long strips to be removed later)
1 Jalapeno, seeded (I cut in long strips to be removed later)
6 to 8 dashes of Cayenne Pepper
In a large saucepan saute garlic in oil until slightly browned, and then discard garlic.
Stir flour into oil until smooth, cook, stirring constantly for one minute.
Stir in Chili powder.
Gradually stir in Broth, Tomato sauce, Oregano, Salt, and Cumin.
Add Cinnamon stick, Onion, Jalapeno, and Cayenne Pepper.
Simmer at least 30 minutes; longer for more flavor.
Remove Cinnamon stick, prior to using. I also remove Onion and Jalapeno.
Enchilada Sauce
8 cloves of Garlic, cut in half
6 TBsp olive oil
4 TBsp Gluten-Free flour (can use standard flour)
1/2 cup Chili Powder
4 cups Beef Broth
2 15oz cans of Tomato Sauce
1 tsp Salt
1/2 tsp ground Cumin
1 TBsp Oregano
1 Cinnamon stick
1/2 onion (I cut in long strips to be removed later)
1 Jalapeno, seeded (I cut in long strips to be removed later)
6 to 8 dashes of Cayenne Pepper
In a large saucepan saute garlic in oil until slightly browned, and then discard garlic.
Stir flour into oil until smooth, cook, stirring constantly for one minute.
Stir in Chili powder.
Gradually stir in Broth, Tomato sauce, Oregano, Salt, and Cumin.
Add Cinnamon stick, Onion, Jalapeno, and Cayenne Pepper.
Simmer at least 30 minutes; longer for more flavor.
Remove Cinnamon stick, prior to using. I also remove Onion and Jalapeno.
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