News

Passport Book or Passport Card will be required by June 01, 2009.

Passport Books are valid for international travel by air, sea or land.

Passport Cards are valid when entering the United States from Canada, Mexico, the Caribbean and Bermuda at land border crossing. Passport Cards are NOT valid for internatonal travel by air.

Passport Books/Passport Cards are valid for 10yrs. for adults & 5yrs. for miners (16yrs. & under)

For more info & fee: http://

travel.state.gov/passport/ppt_card/ppt_card_3926.html

Passport:

Apply for U.S. Passport (First time Applicant & for minor)
Lost or Stolen U.S. Passport (report and/or replace)
Renew your U.S. Passport
Changing or Correcting Info to your U.S. Passport

    http://travel.state.gov/passport/passport_1738_2.html

The Best Homemade Enchilada Sauce

March 17th, 2010 06:16:39 pm

Enchilada sauce is very easy to make, and once you've tasted it you'll never want the canned store-bought stuff again. It's perfect not just for enchiladas, but also for nachos, tamales, dribbled over tacos, burritos, huevos con chorizo or as a base for chile con carne-- you get the picture. I like to use it as a base for a delicious red sopa de albondigas, too. Really, its uses are endless. This may be the most versatile Mexican dish you ever make. This is a basic recipe I've been using for years. You can customize it to your family's tastes, of course, but I think it's pretty much perfect as is. Of course, I might be biased. HOMEMADE ENCHILADA SAUCE Makes about 3 Cups Ingredients: 4 Tbsp vegetable oil 6 Tbsp flour 4 Tbsp chili powder 1 1/2 tsp. ground cumin 2 tsp. garlic powder 1/2 tsp. Mexican oregano powder 3/4 tsp. salt 1 pinch ground cinnamon (really, just a tiny amount) 1/2 tsp. sugar 3 Cups chicken broth (can use water, in a pinch) Directions: Pour the vegetable oil into a saucepan over medium heat and whisk in all the dry ingredients. Cook for about 1 (one) minute, whisking the whole time, until everything is thoroughly mixed. Be careful not to let it burn. Now add the 3 cups of chicken broth, whisking steadily the whole time so no lumps form. Cook over medium heat until the sauce has thickened to the consistency of a thin gravy, stirring constantly. This takes just a few minutes. Remove from heat, and it's ready to go! Once in a while I'll add about 1/2 tsp. of cocoa powder to give it a bit of a mole flavor. Don't overdo it-- a little bit goes a long way. Buen provecho! If you have a favorite recipe for a Mexican or Mexican-inspired dish, I'd love to add it to our recipe box! email lahuerita2@gmail.com (and put "recipe" in the subject box so I'll know what it's about) Awaken your inner beach bum... Thank you for supporting Rocky Point Tides!