Name: Enchilada Salsa de Chili en Polvo
Ingredients: 2 tablespoons vegetable oil; 1 tablespoon all-purpose flour; 1 8-ounce can tomato sauce; ¼ cup pure New Mexico or California chili powder; 2 cups canned beef broth or chicken broth; 1 teaspoon dried oregano (Mexican variety preferred, crumbled); ½ teaspoon ground cumin; ¼ teaspoon salt (or to taste)

Enchilada Salsa de Chili en Polvo

Chili Powder Enchilada Sauce

Here's an easy, convenient sauce to serve hot with enchiladas. Prepared chili powder in cellophane packages can be used to make a convenient and easy enchilada sauce. Pure ground New Mexican or California chili powders are available in most supermarkets or Latin American markets. California chili powder is less spicy than New Mexican chili powder.

Recept afdrukken

Ingrediënten

Makes about 2½ cups

▢ 2 tablespoons vegetable oil
▢ 1 tablespoon all-purpose flour
▢ 1 8-ounce can tomato sauce
▢ ¼ cup pure New Mexico or California chili powder
▢ 2 cups canned beef broth or chicken broth
▢ 1 teaspoon dried oregano Mexican variety preferred, crumbled
▢ ½ teaspoon ground cumin
▢ ¼ teaspoon salt or to taste

Instructies

Heat the oil in a medium saucepan over medium heat and cook the flour, stirring, 1 minute.
Stir in the tomato sauce and chili powder until well combined.
Add the remaining ingredients and bring to a boil, stirring, then reduce the heat to low and simmer the sauce 15 minutes, stirring occasionally.

Notes / Tips / Wine Advice:

Sauce is ready to use or store, refrigerated in a covered container for up to 5 days or freeze up to 3 months.

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Country Mexican

Enchilada Salsa de Chili en Polvo