Bulk Cooking: 20-Minute Enchilada Sauce ~ A Recipe

With this babe of mine due in eight short weeks, I find myself wanting to squirrel away as much food as possible to fall back on during that season in Infantland.  Buying enchilada sauce has been one of the last store-bought sauces found in our pantry, and I just couldn't bear buying another jar.  This recipe is quick, rich, and freezes really well.  I'm freezing mine in pint-sized mason jars; the perfect amount for a pan o' enchiladas (a very good freezer meal, while we're on the subject) and there may be some some to spare to make dressing for a tasty enchilada salad.

20-Minute Enchilada Sauce
Makes 6 cups

• 1/4 cup nourishing fat of choice (expeller-pressed coconut oil is my choice for this recipe)
• 2 tablespoons arrowroot powder whisked into 1/4 cup water
• 1/2 cup chili powder
• 1 quart chicken stock
• 3, 7-ounce jars tomato paste (I use this BPA-free kind in glass jars)
• 1 tablespoon dried oregano (ever cooked with the fresh kind?  It's no bueno)
• 1 tablespoon ground cumin
• 1 teaspoon cocoa powder (don't knock it till ya try it)
• 1 1/4 teaspoon Celtic sea salt

1. In a large pot, heat fat of choice over medium-high heat until melted.  Meanwhile, whisk arrowroot powder in water until smooth.  Add to fat.  Add chili powder & stir for about half a minute.  The arrowroot will get really gelatinous.  Don't let it scare you.
2. Whisk in all remaining ingredients except the salt in the pot.  Bring to a boil, then reduce heat to low and simmer for 15 minutes.  Stir in salt.  Pour in prepared 1/2-pint or 1-pint mason jars & allow to cool.  Fasten the lids and freeze until you're ready to use.

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I'm sharing this at Monday Mania, Barn Hop, Real Food Wednesday, SImple Lives Thursday, Pennywise Platter, Fresh Bites Friday, Fight Back Friday.