20-Minute Nourishing Enchilada Sauce Recipe
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.
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
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.