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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 12 |
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We think this is better than any of the canned sauces, and it's not too much work to make. It's based on an Emeril recipe, but had been modified. Ingredients:
3 tablespoons extra virgin olive oil |
1 tablespoon flour |
1/4 cup chili powder |
2 cups stock chicken or 2 cups beef stock or 2 cups vegetable stock |
2 (6 ounce) cans tomato paste |
1 teaspoon dried oregano |
1 teaspoon cumin |
salt |
cayenne pepper |
Directions:
1. In a saucepan, heat olive oil and add flour.
2. Stir until smooth (about 1 minute).
3. Add the chili powder, mix well.
4. Quickly add the other ingredients and mix well.
5. Bring it to a boil, turn down the heat and simmer for 15-20 minutes.
6. Use in your favorite enchiladas.
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