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    • Recipe:

    20-Minute Nourishing Enchilada Sauce Recipe

    Recipe by on Jan 14th, 2012 in ,
    Learn more about this recipe on www.riddlelove.com.
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    • 20-Minute Nourishing Enchilada Sauce
  • Prep Time:
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    • Recipe Description:

    Buying enchilada sauce has been one of the last store-bought sauces found in our pantry, and I just couldn't bear buying another jar. This recipe is quick, rich, and freezes really well. I'm freezing mine in pint-sized mason jars; the perfect amount for a pan o' enchiladas (a very good freezer meal) and there may be some some to spare to make dressing for a tasty enchilada salad.

    Recipe Ingredients:

  • 1/4 cup nourishing fat of choice (expeller-pressed coconut oil is my choice for this recipe)
  • 2 tablespoons arrowroot powder whisked into 1/4 cup water
  • 1/2 cup chili powder
  • 1 quart homemade chicken stock
  • 3, 7-ounce jars tomato paste (I use BPA-free kind in glass jars)
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon cocoa powder (don't knock it till ya try it)
  • 1 1/4 teaspoon Celtic sea salt

    • Recipe Instructions:

    In a large pot, heat fat of choice over medium-high heat until melted. Meanwhile, whisk arrowroot powder in water until smooth. Add to fat. Add chili powder & stir for about half a minute. The arrowroot will get really gelatinous. Don't let it scare you.

    Whisk in all remaining ingredients except the salt in the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Stir in salt. Pour in prepared 1/2-pint or 1-pint mason jars & allow to cool. Fasten the lids and freeze until you're ready to use.

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