I was making beef enchilidas and found out I had no enchilida sauce. I found this recipe and absolutely loved it. Everyone else did too, or they didn't complain about it! All of the ingredients are things I had on hand.
- 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
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.
Serve atop your favorite enchiladas.
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.
Serve atop your favorite enchiladas.
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