INGREDIENTS
- 24 dried red chilis
- 6 c. water
- 1 c. "meat seasoning"
- 1 1/2 c. flour
- 2 c. water
INSTRUCTIONS
Cut end off chili and clean out all seeds. Cover with water and bring to a boil. Once cooled put 1/3 at a time in blender, place pulp in colander. Place over large pot and run water through until
colorless. Bring liquid to boil.
Blend, half at a time, seasoning flour and water in blender, add to sauce. Stir constantly until thick. Use over beef or Cheddar enchiladas. The enchilada sauce recipe is ready to serve...enjoy it with main dishes !
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