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| Name: | Enchilada Sauce, Michael's (A Very Casual Recipe) | Contributor: | Ellen Carrico |
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| Description: | Simple colorado (red) sauce for enchiladas | Posted: | 1999-07-06 |
| Key words: | chilis, tomatoes | Category: | Sauces |
| ID: | 342 | Updated: | 2006-04-01 14:06:13 |
| Ingredients: | 2 qts beef stock (this can be canned - use 4-15 oz cans)
1/4 c ground dried California chilis (you can buy these in packages in the grocery store) 1 10-oz can tomato puree 2-3 Tbsp dried cumin 1-3 Tbsp dried oregano garlic and salt to taste optional-chop up a handful of fresh cilantro. You can leave this out of the enchilada sauce, but be sure to add it if you are making chili. |
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| Preparation: | Mix it all together in a large saucepan and simmer for about 30 minutes to an hour. It will be quite thin. I always thicken it with some cornstarch or flour, depending on which I have handy. I assume everyone on this list knows how to do this and how to vary the amount to get the desired thickness. I honestly never have measured, but I would take a guess at 2 to 3 heaping tablespoons of cornstarch for this amount of sauce. Don't quote me on it, however. | ||
| Notes: | This makes a large quantity and can easily be used as a chili base as
well. |
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| Equipment: | |||