Ingredients
-
2
-
1
-
3
-
2
-
1
-
2
-
1
-
1
-
1
-
2
-
-
-
-
-
Directions
Beef Enchilada Soup, I wanted to put together a soup for a small group of people and this just kind of came together., If you want traditional Mexican enchilada sauce such as that served in many Mexican restaurants leave out the tomato products completely. We live in Texas but for our Mexican family to have authentic traditional Mexican food, I have to make it at home or end up with Tex-Mex food in our small town. When we go to the larger cities we can more easily find traditional Mexican food. Texas is an anomaly because Tex-Mex food was created for the Texas palate. Large corporations started canning their version of enchilada sauce and added tomatoes primarily for bulk. There is not a single brand of canned enchilada sauce that is traditional style. Once you make your own at home you will never go back to canned. It is so easy.
New Mexico has a completely different style of “Mexican” food as well. Personally, I love it too.
Traditional Mexican Enchilada Sauce
Start with 1/2 large onion chopped and cooked until transparent in 4 Tbs coconut oil or oil of choice
While the onion is cooking assemble your spices in a small bowl:
1/8 tsp oregano Greek or Mexican Mexican is very strong
1/8 to 1/4 tsp cumin
1/8 tsp garlic salt
4 heaping Tbs of mild chile powder
1/4 tsp Kashmiri chile powder or other hot chile powder to taste cayenne is good
4 Tbs flour or masa Add more flour if you want a thicker sauce
1 tsp cocoa powder secret
Add mixture to cooked onions and mix well to create a roux and fry for 3 to 4 minutes to release flavors
Add 6 cups of water or broth
Unsalted Chicken broth or use Better Than Broth 1 tsp per cup of water or to taste
Stir well to blend
Bring to a slow boil and stir until a little thickened
Cook covered on very low heat for 30 minutes
Salt to taste after the sauce is cooked
Agave to taste
Other chicken broths are too salty so use caution
Use your own tweaks to create your own recipe to your families’ taste
I hope you enjoy our heirloom recipe handed down from our family to yours., So i made this recipe 2 times, the 1st time i followed it and i didnt really care for it. Im a southern girl so i like a lot of spices! Well i decided to make my own texas enchilada sauce and then added that recipe to this one using 6 oz of sour cream and 1/4 teaspoon extra of cayanne perrpe instead of jalep. I think the homemade enchilada sauce made the biggest difference and only took 20 minutes. Also i didnt use a slow cooker, i cooked it on the stove top on med high heat for 2 hours and it wasnt as watery as the slow cooker. This recipe isnt for everyone, but my family loved it! Below is the recipe for the homemade enchilada sauce i made. i just threw everything together and simmered it.Texas Enchilada Sauce2 6.5 ounce cans tomato sauce1 28 ounce can crushed tomatoes1/3 cup chili powder1 tablespoon dried oregano1 teaspoon paprika2 teaspoons ground cumin2 teaspoons ground black pepper1/4 teaspoon salt1 clove garlic, minced1 tablespoon butter1 onion, minced1 green bell pepper, chopped
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat Olive Oil and Add Garlic, Onion, Bell Peppers, and Jalapeno. |
|
2
Done
|
Saute Until Onions Are Clear. |
|
3
Done
|
Place Beef in Crock Pot With Enchilada Sauce and Beef Broth. Add Sauteed Vegetables. |
|
4
Done
|
Cook on Low For 4-5 Hours on High If Steak Is Frozen. Add Herbs, Pepper, and Tomatoes. Add Cream Cheese and Pepper Jack Cheese. Cook on Low For One Hour. |
|
5
Done
|
Serve With Shredded Cheese and Sour Cream. |
