Enchilada sauce: Difference between revisions
Jump to navigation
Jump to search
imported>David E. Volk (red enchilada sauce) |
imported>David E. Volk (Basic green enchilada sauce) |
||
| Line 1: | Line 1: | ||
{{subpages}} | {{subpages}} | ||
'''Enchilada sauce''' is served over beef, chicken or spinach [[enchilada]]s. There a number of different recipes. | '''Enchilada sauce''' is served over beef, chicken or spinach [[enchilada]]s. There a number of different recipes. Beef broth can be added in place of water, and a few ounces of tomato sauce will diminish the heat. Alternatively, a little salsa can be added to spice it up. | ||
== Red enchilada sauce == | == Red enchilada sauce == | ||
| Line 19: | Line 19: | ||
== Green enchilada sauce == | == Green enchilada sauce == | ||
''Ingredients'' | |||
* 1 cup chopped green chili peppers (or 8-12 canned jalapeno peppers) | |||
* 1 med. size diced onion | |||
* 1 teaspoon ground oregano | |||
* 1 teaspoon ground cominos, cumin | |||
* 1/2 teaspoon pure garlic powder | |||
* 1 teaspoon salt | |||
* 3 cup tomato juice | |||
''Cooking directions'' | |||
* Saute the onions with spices and chilies until soft. | |||
* Add tomato juice, and simmer 15 minutes. | |||
* Pour into a blender and blend until smooth. | |||
* When cooling in a refrigerator do not cover. | |||
Revision as of 09:52, 1 April 2008
Enchilada sauce is served over beef, chicken or spinach enchiladas. There a number of different recipes. Beef broth can be added in place of water, and a few ounces of tomato sauce will diminish the heat. Alternatively, a little salsa can be added to spice it up.
Red enchilada sauce
- 2 tablespoons shortening
- 3 tablespoons flour
- 2 tablespoons red Chile powder
- 1 teaspoon of cumin
- 1 teaspoon garlic powder
- 2 c. water
- salt to taste(about 1/2 teaspoon)
Cooking directions
- Heat shortening and flour.
- Gradually add remaining ingredients.
- Stir constantly until well blended. Cook 2 or 3 more minutes.
Green enchilada sauce
Ingredients
- 1 cup chopped green chili peppers (or 8-12 canned jalapeno peppers)
- 1 med. size diced onion
- 1 teaspoon ground oregano
- 1 teaspoon ground cominos, cumin
- 1/2 teaspoon pure garlic powder
- 1 teaspoon salt
- 3 cup tomato juice
Cooking directions
- Saute the onions with spices and chilies until soft.
- Add tomato juice, and simmer 15 minutes.
- Pour into a blender and blend until smooth.
- When cooling in a refrigerator do not cover.