eaglssong
05-13-2000, 01:12 PM
From Annette
Homemade Enchilada Sauce
3 T. flour
4 c. chicken broth
Garlic powder - ground cumin - salt - chili powder, all to taste
In a dry skillet or saucepan, slowly cook the flour, stirring
frequently, until starting to brown lightly. May want to let cool off
some before briskly whisking in warm chicken broth. Add
seasonings to taste and continue cooking and stirring until
bubbling and thickened.
WW pts. 1 total
The reason for browning the flour is so that it will lose that
uncooked flour taste without having to use any fat as in a roux.
The browned flour also adds to the flavor, I think. Add seasonings
in small amounts until you reach the flavor you like. To me, the
cumin is essential. I use a coffee mill to freshly grind my cumin
seeds, which has a better flavor. The mill is used only for grinding
cumin, dried red peppers, etc.
A family favorite. Much better then the packaged mixes.
Homemade Enchilada Sauce
3 T. flour
4 c. chicken broth
Garlic powder - ground cumin - salt - chili powder, all to taste
In a dry skillet or saucepan, slowly cook the flour, stirring
frequently, until starting to brown lightly. May want to let cool off
some before briskly whisking in warm chicken broth. Add
seasonings to taste and continue cooking and stirring until
bubbling and thickened.
WW pts. 1 total
The reason for browning the flour is so that it will lose that
uncooked flour taste without having to use any fat as in a roux.
The browned flour also adds to the flavor, I think. Add seasonings
in small amounts until you reach the flavor you like. To me, the
cumin is essential. I use a coffee mill to freshly grind my cumin
seeds, which has a better flavor. The mill is used only for grinding
cumin, dried red peppers, etc.
A family favorite. Much better then the packaged mixes.