I could drink this stuff.
Instead, I pour it on everything. Don’t limit yourself to just enchiladas and tacos. It’s great on eggs, as a base for Mexican soup….heck, I’ve poured it on top of sauteed spinach.
I live about 90 miles from the border of Mexico. Tex-Mex is serious business around here. This authentic recipe comes from my church cookbook and all I did was tweak a few of the ingredients to maximize its nutrient potential. It’s super easy to make. I hope you enjoy it as much as I do!
Buttery Enchilada Sauce
1 stick of Kerrygold or other grass-fed butter (so you can get Omega-3s, vitamins A & D, and CLA: click here to see why butter is the bomb)
4 T flour of choice (I use gluten-free)
3 T chili powder
1 tsp cumin
1 tsp salt
4 cups of bone broth (water is fine too, but bone broth upgrades the flavor and nutrients – like glycine and collagen which is great for bones, skin, hair, and nails!)
Melt butter in a sauce pot. Add flour and stir (as if you are making a gravy). Stir in the spices and slowly add the water. Simmer for 15-20 minutes or until slightly thickened.
Pour it over your favorite cheese or beef enchiladas, casserole, on eggs…or sauteed spinach. Dare ya.
*Thanks to Louise Dermody for submitting this to the St. John’s Episcocal cookbook: Breaking Bread.
Be sure to check out my 5-minute salsa. Every time I make it or take it to a party I get asked for the recipe. Every time! Click here to get it.