This recipe is part of the recipe for Cheese Enchiladas
Makes 2 cups
|3||tablespoons olive oil or vegetable oil|
|1||clove garlic, minced|
|2||tablespoons all-purpose flour|
|1/3||cup mild chili powder|
|1||teaspoon dried oregano|
- Heat oil in 3-quart pan over low heat. Add garlic; cook 2 minutes or just until golden. Add flour and cook, stirring constantly, until mixture is bubbling and a light golden color.
- Blend in chili powder. Stir in water; add oregano and salt. Increase heat to medium; cook, stirring constantly, until sauce is thick and boiling. Reduce heat to low so sauce stays warm but does not boil.
Red Chili Sauce from dried red chiles
Wash 16 to 20 dried red New Mexico or California chiles; remove stems and seeds. Place in 3-quart pan with 3 cups water. Cover and simmer 20 minutes or until chiles are very soft. Pour chiles and liquid into blender or food processor container fitted with metal blade; process until puréed. Push purée through wire strainer; discard pulp. Heat 1 tablespoon vegetable oil in large skillet over medium heat. Add 1/3 cup finely chopped onion and 1 clove garlic, minced; cook until onion is tender. Add chile purée, 1 teaspoon dried oregano and 3/4 teaspoon salt. Simmer 10 minutes.
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