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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Another wonderful enchilada sauce, slightly modified, from the Rancho de Chimayo Cookbook. Great on enchiladas, burritos, tamales, huevos rancheros, you name it! Ingredients:
4 cups vegetable broth or 4 cups water or 4 cups chicken broth |
2 cups chopped roasted green chili peppers, preferable new mexice green or anaheim |
2 medium tomatoes, chopped or 1 cup canned crushed tomatoes |
2 teaspoons minced white onions |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
2 tablespoons cornstarch, dissoved in |
2 tablespoons water |
additional salt and pepper |
Directions:
1. Combine all ingredients except cornstarch in large saucepan and bring to a boil over med-high heat.
2. Reduce the mixture for 10-15 minutes.
3. Add the cornstarch.
4. Reduce heat to a simmer, and cook for 5 to 10 minutes. The sauce should be thickened, but quite pourable, with no taste of raw cornstarch.
5. This is good with some chopped or shredded chicken breast in it.
6. Keeps in refrigerator up to 5 days, and freezes well. Might need to add a little water when reheating.
7. Can be doubled/multiplied.
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