Red Chili Enchilada Sauce

[Guest guest]

In digest # 787, Kenia shared: " Homemade sauce is always

much better. Here's my recipe. Red Chili Enchilada Sauce "

 

~~ Thanks so much for this recipe. Next time i make enchiladas

i will try this out. i always used the canned sauce before, but i

believe you that fresh homemade is better; sounds wonderful.

 

~ pt ~

 

True politeness is perfect ease and freedom.Ê It simply

consists in treating others just as you love to be

treated yourself.

~ Lord Chesterfield (1694-1773)

[Guest guest]

There is no canned sauce that tastes as good as this

recipe.

 

 

Red Chili Enchilada Sauce

 

2 tablespoons of veg. shortening

2 tablespoons of flour

1/4 cup of pure ground red chili

2 cups of vegetarian bouillon or water

3/4 teaspoon of salt

1 or 2 cloves of garlic, crushed

Pinch of Mexican oregano

1/4 to 1/2 tsp. of ground cumin

 

Melt the shortening over low heat in a saucepan. Add

flour and stir until well blended and slightly golden.

Remove pan from heat. Stir in bouillon, blending well.

Add seasonings, cook, stirring for at least 10

minutes. Then simmer for at least 5 minutes. Use sauce

for making enchiladas - dip corn tortillas in sauce.

Add enchilada fixings - roll and pour remaining sauce

over the top. Top with cheese and onions and bake. The

sauce can be frozen up to 8 months.

 

 

 

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