 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 100 |
|
This recipe is by Emeril Lagasse and was featured on his cooking show, The Essence of Emeril. Ingredients:
3 tablespoons vegetable oil |
1 tablespoon flour |
1/4 cup chili powder |
2 cups chicken stock |
10 ounces tomato paste |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
1/2 teaspoon salt |
Directions:
1. In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings.
2. Serve atop your favorite enchiladas.
|
|