Our Veggie Kitchen

I finally got around to converting my favorite enchilada sauce. In my youth, this was a treat because the recipe started with a pound of lard. Yes, a pound of lard. It was an overindulgence of saturated fat and far from friendly. I worked the fat down to a reasonable amount and replaced the lard with canola oil. This sauce turns on the chili powder, so make sure you use one you like.

Enchilada Sauce
1/4 cup vegetable oil
1 tbs flour
1/4 tsp garlic powder
1/2 tsp cumin
1/4 tsp black pepper
1/4 tsp oregano
3 tbs chili powder
1 tsp salt
1/2 tbs paprika
1 bay leaf
6 oz tomato paste

Heat oil over medium heat. Add spices and fry in oil for a bit. Remove from heat and stir in flour, allowing the pan heat to cook the flour. Add 3 cups cold water and cook until the sauce begins to shimmer. Whisk in tomato paste and cook until it thickens. Strain into a 1 quart container. Makes about 3 cups.

Note: The sauce for this recipe is very thick. If you like your enchiladas more saucy, add another cup of water to the sauce.

5 servings: 148 cal (12g fat, 11g carbs, 2g protein)