Today’s lesson – enchilada sauce!
I’ve recently discovered the magical land that is Pinterest. In my quest to stop spending money on restaurant food (except for pizza, because let’s face it, nobody does it better than Lou Malnati’s), I’m trying to cook more at home. Soooo enter Pinterest. It’s amazing what a girl and her computer can accomplish.
Part 7 in my cooking series is coming on Tuesday, but before we get there, we have to make one of its essential ingredients – red enchilada sauce.
So when I blog about a recipe that I got from somewhere else, I’m going to give you the link, what I did differently, and how it turned out.
You can find the original recipe here.
What I Did Differently:
- I didn’t have any garlic powder or fresh garlic in the house (damn you, spoiled food), so I used 1/2 tsp of garlic salt instead (and did not add the extra salt mentioned in the recipe).
- I added more oregano than recommended, because I dropped the spice jar, haha. But that’s okay, because I like oregano. It didn’t have any adverse effects, IMO.
- I immediately added a splash of chicken stock after making the roux, so that my spices wouldn’t burn in the bottom of the pan.
- I reduced it down for about 20 minutes, because it wasn’t getting as thick as I would have liked otherwise.
How It Turned Out:
- Quite delicious, actually.
- Not the color in the picture – more of a brown, probably due to the reduction time.
- Needs more chili powder, as Jakre would like it to be hotter next time.
- Yes, there will be a next time.
- Made exactly enough for the deliciousness you have coming your way on Tuesday! Get psyched!