I never got to meet my grandmother.
My mom’s mom.
Growing up I was jealous of other kids who got to have both sets of grandparents. I had my dad’s parents, and they were wonderful.
But, you see, my grandmother (mom’s mom) died before I was born. When my mom was only 18. She had brain cancer. And when she died, my grandfather kind of disappeared on my mom. I only saw him a couple of times for real short intervals while I was growing up. So… there you go.
I never got to be in a world without cancer. I don’t mean that it didn’t exist in the whole “real” world. I mean “my” world as a child. It was always there.
Most other kids got to have that buffer in the beginning of life where people are invincible. Lots of grandparents are around. Cancer doesn’t exist.
Yet.
Yeah, I never got that buffer.
I’m not trying to feel sorry for myself. Just telling you how it was/is.
Also trying to tell you how this post is all going to tie together with enchilada sauce, my grandmother and my friend, Renee.
You see, I met Renee not quite a year ago when a whole bunch of families moved to our town, and they all had boys in the Little Man’s grade, kindergarten. It was Christmas time, and they all came flooding in.
Now, we had only been in our new house for about 6 months, so we were still getting to know the area and the people. And meeting some of the boys that were joining kindergarten, we knew our Little Man was going to become friends with them. You just know, sometimes. Sure enough, he did.
So, I used that opportunity to worm my way into the friendship that was forming among the moms.
My one friend who already lived here has girls. They go to a different school, across town. So we haven’t been able to figure out a time to hang out since the kids went back to school.
Last year.
Anyway, worming my way in…
I just liked the vibe from these women, and one in particular always had a smile on her face. She is just one of those people you want to be friends with because you will always be happy around her. If she ever gets sad or upset, she certainly hides it well.
That is Renee.
Well, earlier this year, Renee was diagnosed with breast cancer. She’s fighting it like a champ and kicking its @$$. (Fighting Like a Girl, I should say.) And later this month, all of us are heading up to San Francisco to walk in the Susan G. Koman Race for the Cure. (Please show your support and donate.)
So filling out my race page and asking for donations got me to thinking about the grandmother I never got to meet.
And that got me to thinking about the stories my mom liked to tell.
And that got me to thinking about one of her favorite stories about how my grandmother loved a sale. So much so that she would buy stuff on sale even if she didn’t know what to do with it.
Like refried beans. Now, we all know what the heck to do with refried beans, now. But in the 50s, in Portland, Oregon. Nobody really knew what to do with them.
But they were on sale.
No one else would eat them in my mom’s house, so my grandmother would slap some between two slices of bread and have refried bean sandwiches.
Now, I do not have proof that this actually happened, but since my mom tells the story over and over again, I am choosing to believe it did.
So in honor of my grandmother who had absolutely no idea what to do with Mexican food, I am giving you my Enchilada Sauce Recipe. It’s gluten free.
Did you know that enchilada sauce has wheat in it? Yeah, I didn’t until recently. Well, now it makes sense why I wouldn’t feel so good after eating out at a Mexican restaurant. Chicken enchiladas are my favorite.
I decided that I was going to make them at home a few months ago when I saw the enchilada sauce at Trader Joes. Then I checked the ingredients, like I always do. Oh, look! Wheat!
WTF!
Well, I was not going to give up enchiladas. No way, man! So, off to the internet to find myself a way to make enchilada sauce myself. I found this recipe for regular gluten full enchilada sauce from Emeril. I adjusted what needed to be adjusted. I also changed the amounts because who the heck has a 10 oz can of tomato paste?! Couldn’t find one.
And, I had to search high and low for tomato paste without citric acid. If you have an issue with citric acid, too, check out Bionaturae Organic Tomato Paste. It comes in a jar instead of a can.
So, I hope you enjoy the enchilada sauce. It is really easy to make and freeze some for next time. I get 2 pints out of this recipe.
And, please do what you can to help fight breast cancer. If you are in the San Francisco area, come walk with us on September 28th. Or you can donate by clicking here.
Peace, out.
(LOL, I never say that. Seriously. That’s the first time.)
Enchilada Sauce Recipe (Gluten Free, Dairy Free)
- Total Time: 30 mins
- Yield: 2 pints 1x
Ingredients
- 4 tbs Avocado Oil (other high heat oil)
- 2 tbs Cornstarch
- 1/3 cup Chili Powder
- 3 cups Chicken Broth
- 14 oz. Tomato Paste
- 1 tbs Cumin
- 1 tbs Dried Oregano
- 1 tsp Salt
Instructions
- Mix oil and cornstarch over medium heat until smooth. Cook until little bubbles start to form, about 1 minute.
- Add chili powder and cook for about 1 minute.
- Add chicken broth, tomato paste, cumin, oregano and salt.
- Mix together and bring to a boil.
- Turn heat down to low and cook for 15 minutes.
- Prep Time: 10 mins
- Cook Time: 20 mins
I’m all down with Mexican food, and living in Bangkok there aren’t a whole lot of Mexican restaurant options…in fact, just 4 I can think of and two of them are crap, the third is inconsistent and the fourth we haven’t tried because it’s on the other side of the city and traffic in Bangkok is a killer. I can make this in less time than it would take to get to the Mexican place, and so that’s exactly what I’m gonna do. Thanks to you and the memory of your grandmom (refried beans on bread? Really?).
Steve,
Yeah, really. Checked with my mom and she said she remembers her adding catchup, too. To each their own.
Hope you enjoy your homemade enchiladas. Bangkok sounds like when we used to live an hour outside of Philly. At least as far as Mexican food choices go. I am sure it is much better with everything else. 😉
~Tia
Hello
I wondered how long this sauce would keep? I’m about to try it and wondered about making a bigger batch…
Hi Céline,
I make a bunch and freeze it. It separates when you thaw it, so it needs to be reheated to turn back into a sauce. But since I just make enchiladas or my casseroles, it works fine and tastes the same.
~Tia
Is it really 1/3 cup chilli powder? Even my husband couldn’t eat it… I am assuming it might be tablespoon instead of cup or is US chilli powder much milder than the UK one?
It really is 1/3 cup. I know. I thought, “No way!” too. But the Emeril recipe is 1/4 cup, and since I made everything a bit more to accommodate the larger tomato paste jar, 1/3 of a cup is what it required. It really isn’t as spicy as you think it would be. It tastes like regular ol’ enchilada sauce. 😉
UK chili powder is much more spicy than US chili powder, which is salty and has other spices like cumin sometimes. UK chili powder is more like the US ground cayenne (red) pepper, so I can imagine why 1/3 cup made you cry!
I didn’t have 1/3 cup of chili powder so I substituted taco seasoning which was pretty good.
Hi just copying down some of your recipes. The Enchilada casserole calls for half pound of corn Am I reading that right. The enchilada sauce calls for looks like it 14 oz of tomatoe sauce or should it be 1 4 oz Looking forward to your reply
Hi Thanks for the recipes they all look so good. Copying the Enchilada Casserole it reads half pound of corn Am i reading this correctly Also in the enchilada sauce it looks like 14oz of tomatoe sauce or should I be reading 1 4 oz can Would appreciate you clearing this for me before I make the dish. I live in Barrie Ontario, Canada
Yep, you read it right. It is a half pound of corn and 14 oz. tomato sauce. Hope you enjoy them.
~Tia
My word the ending of the post made me laugh “I never say that” hahaha.
I am very excited to put this recipe to use.
Thanks a bunch for the recipe and the giggle 🙂
I grew up with only one Grandmother so I know how you feel. One of my Grandads died of war related heart problems, the other because of what being an alcoholic did to his body, so I also know what it’s like to not be innocent of life’s hardships. Thanks for sharing your heart.
I was skeptical about third cup of chili powder but I made this today and it really needs the full third cup. I put in 18 oz of tomato paste because the paste came in 6oz cans. Besides I like tomatoes. I added about half a cup extra of chicken broth, another tblspn of corn starch, and another tablspn of avocado oil to compensate. I also added another tspn of cumin, 2 tspns of roasted garlic powder (penzys is your friend), a tspn of epazote (penzys), a pinch of basil, 1/2 tspn extra of oregano, and an extra pinch of salt. It is delicious. I recommend this recipe.