Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6.00 ounce | Medium-hot whole dried red guajillo chiles |
| Boiling water; to cover | |
| 1.00 tablespoon | Dried oregano |
| 8.00 | Garlic cloves; peeled |
| 2.00 cup | Water |
| 2.00 tablespoon | Vegetable oil |
| 1½ tablespoon | Flour |
| 2.00 teaspoon | Sea salt; or to taste |
| 1.00 teaspoon | Sugar |
| 1.00 teaspoon | Vinegar |
Recipe by: Susan Feniger and Mary Sue Milliken Heat a comal or a cast-iron skillet over medium heat until a drop of wat
Place the oil in a medium-size saucepan. Heat the oil over medium-high
This recipe yields about 2 cups of sauce.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6266 broadcast 04-24-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.
04-24-1997