Chili enchilada sauce |
Name: |
kate warner |
Base: |
MCGACC 29 palms |
Recipe: |
its just a sauce, but you can double the recipe, save it and use it again. It works great when you are making taco's, instead of buying the packaged taco mix, a 1/2 cup of this works just as good. It can also be mixed into melted velveeta cheese with meat for a good cheese dip.
• 2 Tbsp oil
• 2 Tbsp Flour
• 2 Tbsp Chili powder
• ½ Tsp Cumin
• ¼ Tsp Cayenne pepper (to taste)
• 2 Cups Water
• 1 6-8 oz can tomato
• 1 Tsp Garlic powder
• ½ Tsp Onion powder
• ½ Tsp Salt
Preparation
Heat oil, flour and chili powder together in pot. Allow to cook for a minute or two (until slight bubbling occurs, whisking occasionally).
Add remaining ingredients and bring to slow simmer. Stir well o combine and dissolve tomato paste in water. Allow to cook for at least 20 min. stirring occasionally.
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