Red chile sauce - enchilada style
4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Canola oil |
| 2 | tablespoons | Flour |
| ¾ | cup | Mild New Mexico |
| Chile powder | ||
| ½ | teaspoon | Cayenne |
| 4 | cups | Chicken stock |
| 3 | Garlic clove(s), crushed | |
| 1 | teaspoon | Dried oregano |
| 4 | ounces | Mexican-style tomato sauce |
| ½ | teaspoon | Salt substitute |
Directions
Heat a Dutch oven or stew pot until a drop of water sizzles away. Add canola oil and flour and stir to make a light roux. Add remaining ingredients and bring to a low boil. Reduce to a simmer and cook for 20 min, stirring occasionally. Remove from heat and let cool to room temperature.
Refrigerate for immediate use or store in the freezer.
Healthy Southwestern Cooking
by Bob Wiseman
ISBN 0-87358-618-2
pg 55
Submitted By DIANE LAZARUS On 11-27-95