https://www.youtube.com/embed/sSw9AZV-0Ec
Welcome all! Papa G here. Today is Saucy
Sunday. It's where we focus primarily on low carbohydrate recipes for sauces, condiments,
and dressings. Most of the videos will be short and to the point. Just something to
help add a little flavor to your low carbohydrate diet. Let's get started. For this
week's episode I present one of the easiest enchilada sauces you'll ever
make, Oh, and did I mention it's only half the
carbohydrates of the store-bought version and has twice the flavor. Here's a comparison
of my sauce versus that of a popular store bought version. You'll see, not only
does it have about half the carbohydrates, it also has less calories, less sodium,
and a few more health benefits. Let me show you how to make it. Begin with the
sauce pot on medium heat. Add 2 cups of original V8 tomato juice; 1 cup of
chicken stock; a generous amount of chili powder; some garlic powder; smoked paprika;
a little cumin; ground black pepper; and whenever I use xanthan gum, I like to mix
it with at least one or two spices to help prevent any clumping.
Here I mixed
it with a little salt. Mix with a whisk until the xanthan gum and all the other
spices are blended well into the liquid. It's important to note, the type of chili
powder you use will make a big difference in the spice level of your
sauce. I'm using the basic chili powder here, but if you use something different
like this ancho chili powder, your spice level will increase dramatically. So use
a little caution. Simmer and stir until you've reached the desired consistency
you prefer. Use now, or pour into an airtight container and let cool. Store in
the refrigerator until needed. There you have it folks! my low carbohydrate
sauce. A super simple low carbohydrate recipe to help bring Mexican cuisine back to
your diet.
I hope you enjoyed this video. If you did, please like and consider subscribing.
Thanks for watching and I'll see you next time..
