INGREDIENTS
- 2 tbsp. shortening
- 2 tbsp. flour
- 1/4 c. pure ground red chili
- 2 c. beef bouillon or water
- 3/4 tsp. salt
- 1 clove garlic, crushed
- Pinch of Mexican oregano
- Pinch of ground comino (cumin)
INSTRUCTIONS
Melt shortening over low heat in a saucepan. Add flour and stir until well blended and slightly golden. Remove pan from heat. Stir in bouillon, blending well. Add seasonings, cook, stirring for at least 10 minutes. Then simmer for at least 5 minutes.
Use sauce for making enchiladas - dip corn tortillas in sauce. Add enchilada fixings - roll and pour remaining sauce over the top. Top with cheese and onions. Sauce can be frozen up to 8 months.
guacamole-enchiladas-sauce
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