Red Enchilada Sauce
Yield
2 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | each |
red chili pods
large |
* |
| 1 ½ | teaspoons |
all-purpose flour
|
|
| 4 | each |
garlic cloves
|
|
| ¼ | teaspoon |
cumino
|
* |
| 1 | teaspoon |
cilantro
optional |
|
| 1 ½ | teaspoons |
bacon drippings
|
|
| 1 | each |
onions
small, chopped |
|
| 1 | teaspoon |
salt
to taste |
|
| 1 | teaspoon |
black pepper
to taste |
|
| 1 | tablespoon |
oregano
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
red chili pods
large |
* |
| 7.5 | ml |
all-purpose flour
|
|
| 4 | each |
garlic cloves
|
|
| 1.3 | ml |
cumino
|
* |
| 5 | ml |
cilantro
optional |
|
| 7.5 | ml |
bacon drippings
|
|
| 1 | each |
onions
small, chopped |
|
| 5 | ml |
salt
to taste |
|
| 5 | ml |
black pepper
to taste |
|
| 15 | ml |
oregano
|
|
Directions
Boil chile pods in small sauce pan with 8 to 12 oz of water until soft.
Place chiles, oregano, onions, garlic and salt and pepper in blender.
Liquefy mixture.
In a 2 qt. sauce pan heat bacon drippings and brown flour.
Add the chile mixture and simmer for 30 to 45 minutes.
