Gluten Free Ultra Mild Enchilada Sauce

 For those of sensitive palate:

1/4 cup vegetable oil

2 tablespoons Gluten Free AP Flour

3 tablespoons Mild Enchilada seasoning (see recipe below)

8 ounces tomato sauce

1.5 cups chicken broth

Create a roux with the oil and flour. Cook until golden brown. Add the chili powder and blend into roux.

Add the chicken broth and bring to a simmering boil, then blend in the tomato sauce and allow to simmer for 10 to 15 minutes. 

You can use this immediately for enchiladas, or refrigerate for later.

Mild Enchilada Seasoning:

I make this up in large batches ahead of time, so I don't have to mess around with measuring these ingredients every time I want to make enchilada sauce, then keep it in a repurposed/relabeled 1 lb spice container. If you want to do this, the easy way is to treat a 1/4 cup measuring cup as if it is a teaspoon.

1 tsp paprika

2.5 tsp cumin

1 tsp ground oregano 

2.5 tsp garlic powder

1/2 tsp onion salt (if you only have onion powder, add a bit more salt)

1/4 tsp salt

Gluten Free White Bread

 468 g GF AP flour

35 g Sugar

2 t instant yeast

1-1/4 t salt

1-1/4 t Xanthan Gum

227 g warmed milk

4 T softened butter

3 large eggs

Mix dry ingredients. Drizzle in milk while beating. Beat in eggs one at a time.

Let rise, form into loaves, rise again. Bake at 450?

 

What a pleasant thing it would be to be a knife, always eager to take the path of least resistance, always drawn to the weak points, falling through tendons and skin and rinds like a blade of grass swept downstream. The knife slips and slides, skids and curls, leaving piles of tiny scrolls of orange peels, lemon peels, melon rinds, like a mound of curling ticker tape. It saws slowly against flesh, parting vein and muscle, tendon and gristle, breaking the goat cutlet down until it no longer resembles any part of any living creature. All you need is one good knife, and one good skillet, thinks Shara. With these simple tools one can create anything.