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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is basic enchilada sauce. I’m posting it because some other recipes need an enchilada sauce and there doesn’t seem to be one up here at GR. Where it came from only the gods know. I have it written on an old bit of paper in what looks like old fashioned fountain pen ink. Ingredients:
• 2 tsp vegetable oil |
• 2 tsp all-purpose flour |
• 2 tsp chili powder |
• 1 tsp oregano |
• 1/2 teaspoon ground cumin |
• 1 (8-ounce) can tomato sauce or chopped tomatoes. |
• 1 jalapeno pepper, seeded and chopped fine (optional) |
• 2 cups water |
• salt and fresh ground pepper to taste |
• 1 tsp garlic, finely chopped |
Directions:
1. 1. Put everything but the oil, flour and chili powder in a blender and puree.
2. 2. Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
3. 3. Add remaining ingredients bring to a boil and simmer for about 10 minutes.
4. Makes 3 cups sauce.
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