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Mexican - Enchilada Sauce
In a skillet saute:
meat fat 1 onion diced small salt to taste about 5 minutes until translucent Stir in and saute briefly: 2 t cumin 1 T chili powder 1 T white flour Slowly whisk in: 1 c chicken broth 16 oz tomatoes garlic to taste Stir as you bring to a simmer. Cook until thick and flavorful. Optionally use immersion blender if you want a smooth sauce.
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