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re: New Mexico Enchiladas w/ Red Sauce recipe w/ Pics
Posted on 9/19/13 at 2:30 pm to Zappas Stache
Posted on 9/19/13 at 2:30 pm to Zappas Stache
Put together a 1/8-1/4 cup of Oregano.....more or less
1 tbls garlic and 1 tbls cumin
1 tbls garlic and 1 tbls cumin
Posted on 9/19/13 at 2:41 pm to Zappas Stache
Put 2 tbls shortening or oil of your choice....I use safflower...into a skillet and heat on med. high.
When oil is hot, add in 2 tbls flour and stir like you would a roux for 1 minute.
Then add 1/8 cup to 1/4 cup of the red chile powder and stir. I usually use 1/8 cup and the sauce is firey hot. Use more at your own risk.
I have lumps in this pic. Work the lumps out so the sauce is smooth while slowly adding 2 cups of water.
Then add in your garlic, cumin and oregano and salt to taste.
Here is a tip...if you taste it and it is too spicey, add a tbls of tomato sauce. This will cut the spice and add a nice acidity to that sauce. I add the tomato sauce all the time.........sometimes 2 or 3 tbls.
Add more salt or cumin to taste and your done with the sauce.
When oil is hot, add in 2 tbls flour and stir like you would a roux for 1 minute.
Then add 1/8 cup to 1/4 cup of the red chile powder and stir. I usually use 1/8 cup and the sauce is firey hot. Use more at your own risk.
I have lumps in this pic. Work the lumps out so the sauce is smooth while slowly adding 2 cups of water.
Then add in your garlic, cumin and oregano and salt to taste.
Here is a tip...if you taste it and it is too spicey, add a tbls of tomato sauce. This will cut the spice and add a nice acidity to that sauce. I add the tomato sauce all the time.........sometimes 2 or 3 tbls.
Add more salt or cumin to taste and your done with the sauce.
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