Bone Broth Raisin Enchilada Sauce

I am always trying to find ways to get gelatin into my daily diet and enchilada sauce is one of those ways. You can make enchilada sauce with water and tomato sauce, but however you decide to make it, it is so darned easy. I make mine worth the time making not only for the taste, but for good health too, using bone broth and fruit! I have been putting raisins in my enchilada and mole sauces and empanadas for decades. I chopped them up so fine that it doesn’t make the whole thing sweet, but instead they lend little hints of sweetness, and nobody ever guesses it is raisins!

Start this sauce by combining in a small bowl 3 tablespoons chili powder, 1/4 teaspoon cumin, 1 teaspoon onion powder, 1 teaspoon garlic powder and 1.5 teaspoons of salt and set aside. Chop tiny 2-ounces of raisins about a half cup worth. In a sauce pan melt 3 tablespoons of butter over medium heat and add in 2 tablespoons of masa. Whisk in 2.5 cups of chicken bone broth.

Add in the spices, 2 tablespoons tomato paste, the raisins and 2 teaspoons white vinegar or apple cider vinegar and let simmer for about 20 minutes. Turn off the sauce and put a lid on it to cool. Putting a lid on lets the raisins have a little more time to soften.

Depending on what I am using this for I change little things about this sauce. Sometimes I sub out one tablespoon of the chili powder for chipotle chili powder to give it a smoky flavor. I might add pieces of a chocolate bar to give it a mole flavor. Tonight while making this I thought some orange zest would be an ingredient to try. Make it your own!

“Gelatin and glycine have recently been reported to facilitate the action of insulin in lowering blood sugar and alleviating diabetes. Gelatin has been used successfully to treat diabetes for over 100 years” -Ray Peat