Enchilada Sauce Mix

This recipe was found in gifts from the southwest kitchen. the printed recipes say to put this in a 8 oz jar; however, i found that was way to large. i used a 4 oz jelly jar and it worked very well. this makes a wonderful addition to a gift basket with a bag of masa harina and a tortilla press.

Steps

To make the mix: starting and ending with the red chili powder , alternate layers of ingredients in the jar using 1 tablespoon of red chili powder in between the other ingredients.

Be sure to gently tap down each layer with a tamper tool.

To make the sauce: combine 1 / 4 olive oil and 1 / 2 cup flour in a 2 quart saucepan over medium-high heat.

Stir to form a paste or roux.

Cook until the mixture begins to brown.

Add seasoning mix and stir to combine.

Slowly whisk in 4 cups of water , incorporating to make a smooth , gravy like consistency.

Stir in the 1 / 4 cup cider vinegar and bring to a gently simmer , stirring continuously.

Cook for 10 minutes.

Once the sauce is made if 5 cups is to much , it freezes quite well in 1 or 2 cup containers.

Ingredients

red chilies, ground coriander, ground cumin, ground oregano, garlic powder, onion powder, olive oil, flour, water, cider vinegar