I have a lot of cans of tomato juice and really just need the basic herbs and other seasonings to make a home made enchelada sauce. help is very appriciated.
2007-02-24 06:16:49 · 5 answers · asked by Heike P 4 in Food & Drink ➔ Cooking & Recipes
My recipe for enchilada sauce calls for water but I don't see why you can't use tomato juice. Here it is: 4 cups water, 3/4 cup oil, 1 tsp. salt, 1 tsp garlic powder, 1 1/2 cups chili powder (not chili blend) 1/2 cup paprika. Mix the water, oil and all spices in a large skillet. Bring to a boil over medium high heat and let mixture simmer to blend flavors. About 15 minutes. This makes enough sauce for 36 enchiladas. It's a lot so I always half recipe. You can freeze left over sauce but you will have thin it down a little after it has defrosted. For some reason it gets real thick. Also you don't need any type of thickening as the chili powder thickens on its own. Hope you like.
2007-02-24 07:04:27 · answer #1 · answered by Debra M 2 · 1⤊ 0⤋
You can heat the tomato juice in a saucepan, then add a little bit of cornstarch in cold water to thicken the sauce.
The seasonings can be salt,pepper, cumin, and chili powder.
Put in some finely diced onion & garlic-yum!
Good luck.
2007-02-24 06:25:15 · answer #2 · answered by Croa 6 · 1⤊ 0⤋
I would think you would want to use something to thicken the sauce, rather then just tomato juice. Here is a link to a discussion on chicken enchiladas:
http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=4942&SearchTerms=enchilada
2007-02-24 06:22:47 · answer #3 · answered by Wesleystock 2 · 0⤊ 0⤋
1/3 cup chili powder
1 tablespoon dried oregano
1 teaspoon paprika
2 teaspoons ground cumin
2 teaspoons ground black pepper
1/4 teaspoon salt
2007-02-24 06:23:09 · answer #4 · answered by Soldier'sWife 3 · 1⤊ 0⤋
just go to walmart and read the ingredients on a can of enchilada sauce. then buy the can of sauce. :)
2007-02-24 06:23:16 · answer #5 · answered by Anonymous · 0⤊ 2⤋