Enchilada Sauce

I like to have the ingredients to make enchilada sauce on hand. Enchiladas are inexpensive, filling and allow you to have variety. You can always buy pre-made enchilada sauce, but I prefer to make my own. I can control the amount to salt and other questionable ingredients. You can also stir in 2 tablespoons of mole paste with the chili powder, etc. You can make the sauce 3 days ahead if you store it in the fridge.

Servings: 4 cups

Hardware: Measuring spoons and cups, saucepan, whisk

Ingredients:

• 3 tablespoons vegetable oil
• 4 tablespoons flour (I used mesa, which is corn flour, to give this a more authentic taste.)
• ⅓ cup mild chili powder
• 1 teaspoon cumin powder
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ - ⅛ teaspoon ground red pepper (depending upon how much you like heat)
• 3 cups broth (beef or vegetable)
• 1 cup of water
• 2 tablespoon tomato paste
• Salt

1. In the saucepan, heat the oil over medium heat until it begins to sizzle.
2. Add the flour and whisk constantly until there are no lumps and the flour is a nice golden, buttery color. This should take about 2 minutes. (This is called a roux.)
3. Add the chili powder, cumin, pepper, and onion & garlic powders. Whisk until everything is incorporated and you have removed all lumps.
4. Slowly add the broth & water. Whisk often, scrapping the sides and bottom of the pan. Whisk in the tomato paste.
5. Simmer the sauce for about 2 to 3 minutes.  Remove the saucepan from the heat. Taste and adjust the salt.

 

Use this in Enchiladas, Onion Enchiladas and Enchilada Stuffed Shells

Red, White and Blue Burgers

Red, White and Blue Burgers

Independence Day was my inspiration for these Red, White and Blue Burgers. Red comes from the sweet and a little spicy Sweet Pepper Relish. Sharp and slightly sour Lemon Garlic Aioli provides the white. Blue cheese is bluish and finishes up this burger perfectly. This was wonderful. The flavors meld seamlessly. I ate one for breakfast the next day.

Servings:  6 burgers

Hardware:  Measuring spoons and cups, mixing bowl, no-powder latex gloves, a spatula, a heavy bottom frying pan
Time: Prep-10 minutes, Cook-7-10 minutes, Burgers in 20 minutes

Ingredients:

• 1 ½ pounds ground beef (the best that you can afford)
• 1 ½ tablespoons Montreal Seasoning
• 2 tablespoons of water
• Salt & Pepper
• Sweet Pepper Relish
• Lemon Garlic Aioli
• 6 ounces of crumbled blue cheese
• 6 buns
• Cooking spray

1. This is easiest to do with your hands. Put on the gloves. Mix the beef, the Montreal Seasoning and water together. Don’t over handle the beef as it will make tough burgers.
2. Divide the ground beef into 6 equal patties. Make a small dimple in the center of each burger. Generously, salt and pepper the burgers. Spray the pan with cooking spray. Heat the pan over medium-high. Place the burgers into the pan. Cook for 5-6 minutes and then flip. Cook for 5-6 more minutes. Place an ounce of cheese onto each burger during the last minute or so of cooking so that it will melt.
3. To serve smear each side of the split buns with Lemon Garlic Aioli. Place the warm burgers onto the split buns, cheese side up. Top each burger with the Sweet PepperRelish. The burgers really do not need anything else. So very good!

Sweet Pepper Relish

Sweet Pepper Relish

Sweet Pepper Relish was born of my need to make an Independence Day Recipe. I wish that I had thought of this long ago. This was so good. Even my silent husband, commented on how delicious this was.

You can buy a jar of fire roasted peppers or you can roast your own. I would recommend the latter. Fresh is always best. However, I understand that people are busy and fresh is often more expensive. I ain’t mad at ya’. Even if you do not like spicy, you must add either the jalapeño or the pepper flakes. I love spice so I added both. However, the peppers and sugar make this very sweet. If You do not like spicy, I would recommend just adding the pepper flakes.

Servings: 2 cups

Hardware:  Measuring spoons and cups, cutting board and knives, a large heavy bottomed skillet, a wooden spoon (If you are fire roasting your own peppers a plate and a large plastic container)

Time:  Prep: 15 minutes (add 20 minutes if you are roasting your own peppers), Cook: 30 minutes, Relish in an hour

Ingredients: 

• 8 ounces of fire roasted red bell pepper (start with 2 pounds if you are roasting your own)
• ½ cup water
• 1 small onion (4 ounces)
• 1 jalapeño
• 2 tablespoons sugar
• 2 tablespoons balsamic vinegar
• A pinch of red pepper flakes.
• Salt to taste

Fire Roasted Red Peppers

1. Roast the pepper if you are doing them yourself.
2. Slice the onion and jalapeño into rings and then cut the rings in half.  You can remove the seeds from the peppers if you want less heat or leave them in if you want more.
3. Heat the pan on medium high.  Add the water, onions and jalapeño and allow them to come to a boil.  Boil for about 15 minutes stirring occasionally. The water should begin to reduce.
4. Cut the red pepper into long thin strips. Add them, the sugar, vinegar and pepper flakes to the onions. Turn the heat down. Simmer the relish until the vegetables are soft and most of the water has been absorbed.  Stir just often enough to keep the food from sticking.
5. Remove from the heat and allow to cool.  Taste and adjust the salt. You can serve this warm or at room temperature. 

I served this with my Red White and Blue Burgers. This is also delicious served over fish, tossed with pasta or Yellow Rice. If you enjoy this, you might try Tomato Chutney.