Have you ever wished (hasn’t everybody?) you could somehow connect with a really great recipe for enchilada sauce? One that would be every bit as good as those spooned over stuff at local Mexican restaurants?

Here’s some terrific news, then, because Everett cook and frequent Forum helper-outer Karen Hume of Everett has sent us one that may be just the ticket.

According to a Jan. 8, 1992, article she clipped from the Highline Times, this is the version Daniel Maciel, chef at Azteca Restaurant, made at that time in his own home kitchen.

And, in case you’d like to fix some rice to go with your enchiladas, Karen also included the following how-to for Daniel’s homemade Mexican-style rice.

Let’s say muchas gracias to Karen for sharing:

2tablespoons vegetable oil

2tablespoons flour

1/4cup mild red chile powder

2teaspoons chicken base

2cups water

2cups tomato puree

1/4teaspoon ground oregano

1/4teaspoon cumin

1/2teaspoon garlic powder

1teaspoon salt (or to taste)

Heat oil in a large saucepan. Add the flour and make a roux. Stir and cook for 2 minutes, until the mixture becomes light brown. Add the chile powder, chicken base, water, tomato puree, oregano, cumin, garlic powder and salt to the roux and simmer on low heat, stirring occasionally, for 15 to 20 minutes.

2tablespoons vegetable oil

1cup long-grain rice

2teaspoons chicken base

13/4cups cold water

1/4cup diced yellow onion

1/2teaspoon garlic powder

1teaspoon salt (or to taste)

1tablespoon chopped parsley

1/2cup tomato sauce

Heat oil in a large skillet. Add the rice and lightly brown, stirring constantly. In a medium saucepan, bring the chicken base and cold water to a boil and add diced onion, garlic powder, salt, parsley, tomato sauce and the browned rice. Bring mixture to a quick boil, cover and simmer for about 20 minutes or until rice is cooked.

The Forum is always happy to receive your contributions and requests, so send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

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