The Last Red Enchilada Sauce You’ll Ever Need


From the Texas Monthly Cooking Forum, via Jamie Renee, on  Thanks for the recommendation, Bebe!

Yield:  2 cups

5 teaspoons chile powder (I like ground California chile pepper)
5 teaspoons flour
2 teaspoons chicken bouillon
2 teaspoons cocoa powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon dried oregano
1  1/2 cups water
4 oz tomato sauce (El Pato is great for this, sez me)

Combine all dry ingredients in a small saucepan.  Stirring constantly, add a small amount of water to make a thin paste.  Stir in the rest of the water and cook over medium heat, stirring constantly, until mixture thickens.  Stir in tomato sauce.  Done.  Delish, sez me.

Published in: on November 27, 2012 at 6:05 pm  Comments (1)  

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  1. […] One 15-ounce can all-natural enchilada sauce (we like mild) (or one recipe The Last Red Enchilada Sauce You’ll Ever Need) […]

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