Red Enchilada Sauce

Yields 500ml.

INGREDIENTS 

• 30 ml (2 tablespoons) flour
• 15 ml (1 tablespoon) chilli powder (or more if you like it hot, BUT less if NOT)
• 2.5 ml (½ teaspoon) garlic powder
• 2.5 ml (½ teaspoon) ground cumin
• 1.5 ml (¼ teaspoon) dried oregano
• 1.5 ml (¼ teaspoon) salt
• pinch of cinnamon (optional)
• 30 ml (2 tablespoons) olive oil
• 30 ml (2 tablespoons) tomato paste
• 500 ml (2 cups) chicken or vegetable stock (2 stock cubes dissolved in 500 ml hot water)
• 5 ml (1 teaspoon) apple cider vinegar/white vinegar
• ground black pepper, to taste.

METHOD

Mix all the dry ingredients in the Small Deep Gourmet Roaster. Mix all the wet ingredients with the stock. Add a little bit of the stock mixture to the dry ingredients to make a paste. Whisk the mixture while adding the rest of the stock mixture. Mix well and microwave on High. Cook the sauce until the sauce has slightly thickened. Whisk constantly to prevent lumps from forming. Give the sauce a taste and season with more salt, if needed. Cool and bottle and keep in the fridge.

TIP

Extra enchilada sauce will keep well in the refrigerator for up to 5 days. Or freeze it for up to 3 months. Let it cool to room temperature before transferring to a glass bottle/jar.

Lewer 500ml

BESTANDDELE

• 30 ml (2 eetlepels) meel
• 15 ml (1 eetlepel) brandrissiepoeier (of meer as jy van warm hou, MAAR minder indien NIE)
• 2,5 ml (½ teelepel) knoffelpoeier
• 2,5 ml (½ teelepel) gemaalde komyn
• 1,5 ml (¼ teelepel) gedroogde origanum
• 1,5 ml (¼ teelepel) sout
• knippie fyn kaneel (opsioneel)
• 30 ml (2 eetlepels) olyfolie
• 30 ml (2 eetlepels) tamatiepasta
• 500 ml (2 koppies) hoender- of groenteaftreksel (2 aftrekselblokkies opgelos in 500 ml warm water)
• 5 ml (1 teelepel) appelasyn/witasyn
• gemaalde swartpeper, na smaak.

METODE

Meng al die droë bestanddele in die Small Deep Gourmet Roaster. Meng al die nat bestanddele met die aftreksel. Voeg ‘n bietjie van die aftrekselmengsel by die droë bestanddele om ‘n pasta te maak. Klits die mengsel terwyl die res van die aftrekselmengsel bygevoeg word. Meng goed en mikrogolf op Hoog. Kook die sous totdat die sous effens verdik het. Klits aanhoudend om te voorkom dat klonte vorm. Proe en voeg nog sout by, indien nodig. Verkoel en bottel en hou in yskas.

WENK

Ekstra enchiladasous sal tot 5 dae goed in die yskas hou. Of vries dit vir tot 3 maande. Laat dit afkoel tot kamertemperatuur voordat dit na ‘n glasbottel/fles oorgeplaas word.