Mariquita's Enchilada Red Chili Gravy
Use this easy to make red chili gravy with enchiladas or with shredded or thinly sliced roast pork.
Yield
12 servingsPrep
10 minCook
40 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
red chili peppers
fresh |
*
|
| ½ | cup |
vegetable oil
|
|
| 1 | each |
tomatoes
peeled, roasted |
|
| 4 | each |
garlic cloves
|
|
| ½ | teaspoon |
cumin
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
red chili peppers
fresh |
*
|
| 118 | ml |
vegetable oil
|
|
| 1 | each |
tomatoes
peeled, roasted |
|
| 4 | each |
garlic cloves
|
|
| 2.5 | ml |
cumin
ground |
|
Directions
Fry chilies in a little of the oil; remove and soak in hot water 25 to 30 minutes.
Drain, reserving 1 cup water. Seed the chilies and combine in blender container with onion, reserved water, tomato, garlic, cumin and salt.
Blend smooth, return to pan with a little oil and cook about 10 minutes over medium heat.
Use with enchiladas or with shredded or thinly sliced roast pork.
