i have been using can sauce and its' gross. if you have a recipe where i can add to the can sauce to make it better, then i'd like it. but i'd also like a homemade recipe. by the way this sauce would be poured over cheese enchiladas.
2006-09-12 07:07:18 · 6 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Try this one. I did and thought it was the most authentic I have ever had..
2 cloves garlic, cut in half
3 tablespoons oil or shortening
2 tablespoons flour
1/4 cup chili powder
2 cups beef broth
15 ounces tomato sauce
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon ground cumin
In large saucepan saute garlic in oil until lightly browned; discard garlic.
Stir flour into oil until smooth; cook, stirring constantly, 1 minute.
Stir in chili powder.
Gradually stir in broth, tomato sauce, oregano, salt and cumin.
Simmer for 15 minutes.
2006-09-12 07:10:55 · answer #1 · answered by Debbie M 4 · 0⤊ 0⤋
I live in mexico, and I'm trying to figue out which sauce you mean, because enchiladas are not served with sauce here, but when ever I eat enchiladas I ask for avocado sauce, it is great:
2 avocados
2 cups sour cream, or more if you like
cilantro
green chile peppers (depending if you are in to hot foods)
1/4 of an onion
salt
put it all in the blender, and you are set!
2006-09-12 07:41:25 · answer #2 · answered by curious_me 1 · 0⤊ 0⤋
ENCHILADA SAUCE
1 can (28 oz.) enchilada or red chile sauce
1 can water, same as above
1 1/2 c. of shortening
1 1/2 tsp. salt
1 tsp. cuminos (heaping) or ground cumin seed
1/4 tsp. oregano
1/8 tsp. pepper
2 c. flour
1/4 tsp. garlic powder
In one pan put flour, salt, cuminos, oregano, garlic and pepper. In separate pan melt shortening until it smokes. In another pan pour enchilada or red chile sauce and water. Use medium heat. Cook until enchilada sauce starts to boil. When enchilada sauce begins to boil and shortening starts to smoke, pour shortening into flour mixture. Stir until flour mixture makes a paste. Add this to enchilada sauce. Use hand beater (low speed). Simmer about 20 minutes longer. Stir frequently. Can be frozen for future use. Will thicken after it sets. Use a little water to thin to your taste.
2006-09-12 07:09:42 · answer #3 · answered by mistiaya 3 · 0⤊ 0⤋
I have one that is fabulous, but it's long and involved. If you're interested, I'll check back in a few... Just answer yes to this and I'll type it in!
2006-09-12 07:19:25 · answer #4 · answered by Solidmarriage 1 · 0⤊ 0⤋
go to campbells.com. They have all sorts of fast, easy, delicious recipes!
2006-09-12 07:10:10 · answer #5 · answered by d.pow 2 · 0⤊ 0⤋
look on the internet they will tell you some also look for it in spanish cook books
2006-09-12 07:26:37 · answer #6 · answered by Anonymous · 0⤊ 0⤋