Red Chile Sauce - Enchilada Style Recipe
Yield: 4 cupsRecipe by luhu.jp
Ingredients:
4 tbsp: Canola oil,
4 cup: Chicken stock,
2 tbsp: Flour,
3: Garlic clove, (s), crushed
3/4 cup: Mild New Mexico,
1 tsp: Dried oregano,
Chile powder,
4 ounce: Mexican-style tomato sauce,
1/2 tsp: Cayenne,
1/2 tsp: Salt substitute,
Directions:
Heat a Dutch oven or stew pot until a drop of water sizzles away. Add
canola oil and flour and stir to make a light roux. Add remaining
ingredients and bring to a low boil. Reduce to a simmer and cook for
20 min, stirring occasionally. Remove from heat and let cool to room
temperature.
Refrigerate for immediate use or store in the freezer.
Healthy Southwestern Cooking
by Bob Wiseman
ISBN 0-87358-618-2
pg 55
Submitted By DIANE LAZARUS On 11-27-95
Source from luhu.jp
canola oil and flour and stir to make a light roux. Add remaining
ingredients and bring to a low boil. Reduce to a simmer and cook for
20 min, stirring occasionally. Remove from heat and let cool to room
temperature.
Refrigerate for immediate use or store in the freezer.
Healthy Southwestern Cooking
by Bob Wiseman
ISBN 0-87358-618-2
pg 55
Submitted By DIANE LAZARUS On 11-27-95
Source from luhu.jp