Enchilada Sauce
Ingredients
| Ingredients | |
|---|---|
| ¼ C | Vegetable Oil |
| 2 T | self-rising flour |
| ¼ C | New Mexico or California Chili powder |
| 1 | tomato sauce (8 ounce can) |
| 1 ½ C | Water |
| ¼ t | ground cumin |
| ¼ t | garlic powder |
| ¼ t | onion salt |
| salt to taste | |
Preparation
- Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour
- Gradukally stir in tomato sauce, water, cumin, garlic powder, and onion salt ino the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 mimnutes, or until chickened slightly
- Season to test with salt
- May substitute chicken broth for water.
- May substiture fresh garlic for powdered garlic
- May add an ounce or two of dark chocolate
- Suggest dipping corn tortillas int eh sauce while the sauce is pretty hot.
- Pour the sauce in teh bottom of the baking dish before you place the rolled up enchiladas in.
- A thin sauce will thicken in the oven.
- A good chili is the New Mexico Molido in the red, white and green pkg by the company "Mexico Spices Corp".