Homemade Enchilada Sauce

I found a homemade enchilada sauce recipe and adapted it to include and exclude some ingredients.  It is delicious! I've made it twice already, and used it for both beef and cheese enchiladas.  I like Old El Paso in a can, but it never seems to make "authentic" restaurant-style sauce, so we're really excited about this recipe!

I made enchilada sauce many years ago - during our first year of marriage - but it bothered me to start with oil and flour (I don't know why because so many things do!).  I guess I got over that.... :)

HOMEMADE ENCHILADA SAUCE
2 cups water
2 teaspoons chicken base
3- 4 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoon garlic powder
3/4 teaspoon salt
A pinch of cinnamon
1/4 teaspoon sugar
3 Tablespoons plus 1/4 teaspoon white flour
3 Tablespoons vegetable oil
1 - 8 ounce can tomato sauce

In a 2 quart sauce pan add the oil over medium high heat. When the oil is hot, lower the heat to low and add the flour. Mix with a wire whisk for about 1 to 2 minutes stirring constantly. You want to see a little bubble going on. Then add the chile powder and whisk in till fully mixed.

Add 2 cups of water and the 2 teaspoons of chicken base. Turn the heat up to medium again and stir till fully mixed.

Add the cumin, garlic powder, salt, cinnamon and sugar stirring after each addition. Bring to a boil as you continue to stir. Once boiling, stir and cook for 3 to 5 minutes. Turn off the heat.

As the sauce sits, it may form a "skin" on top.  Stir occasionally to break that apart, until ready to use for your enchiladas.
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3 Cheese Italian Bread Pizza Sandwiches

I've posted this sandwich before, but with plain bread, but just in case you missed it, I wanted to share this newly-found Italian 3 Cheese Bread idea with you! This makes four sandwiches.

Melt several pats of butter on medium-hot griddle.  Sprinkle with garlic powder.

Take four slices of 3 Cheese Italian Bread slices and place on griddle.

Sprinkle with grated or sliced mozzarella cheese.

Top with pepperoni (I used all I had, but would use more in the future.)

Place another slice of bread on top.  Add more butter and garlic, if needed.

Flip sandwiches over to grill the top side.

Grill until nicely browned and crisp.

Serve with warm marinara sauce.

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The Best Homemade Flour Tortillas

While our son was home from college during his Christmas break, he helped cook a lot.  We told him he couldn't go back because he was so helpful and made such delicious food!  Cooking and baking during Christmas gets kind of hectic at times, so having him as a huge helper was wonderful.

For my husband's side of the family, we had a day where most of us were able to get together. We had Mexican food and he made homemade tortillas.  They were WONDERFUL!  He was here again over the weekend and made them for us.  

I wish he would take up his little brother's offer:  "I'll pay you $5.00 a week to stay home!"  Ha ha!  He's sure fun to have around - and helpful!  We eat better when he's around, too!  He spends more time cooking great things than I do. I seem to cook in a hurry.  He inspires me!

HOMEMADE FLOUR TORTILLAS
via seriouseats.com

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons kosher salt

3 tablespoons lard or vegetable shortening (He uses lard.)

3/4 cups warm water (approximately 110°F)

Whisk together flour, baking powder, and salt in a medium bowl. Rub lard into flour mixture using your fingertips until mixture resembles coarse crumbs. Add warm water and work dough with hands until completely combined and no dry flour is left in bowl.

Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Cover with a damp cloth or plastic wrap and let rest for 10 minutes. Divide dough into 8 equal pieces; roll each piece of dough into a ball. Cover dough balls with a damp cloth or plastic wrap and let rest an additional 15 minutes.

Preheat cast iron skillet, griddle, or comal to 500°F. Place one ball of dough on a lightly floured surface and pat down into a flat disc. Using a rolling pin, roll dough out to an 8-inch round. Place dough in skillet and cook until bubbles form on top side and bottom side has brown spots, 30-60 seconds. Flip tortilla and cook until second side develops brown spots, 30-60 seconds longer. Transfer tortilla to a plate and cover with clean dish cloth. Repeat with remaining balls of dough. Serve immediately while still warm.

Special notes about the recipe can be found here: http://www.seriouseats.com/2015/05/how-to-make-tex-mex-soft-chewy-flour-tortillas.html

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