Enchilada Sauce
INGREDIENTS:
1 md Onion, minced
2 tb Salad oil
3 1/2 c Tomato puree
2 Cloves garlic, minced or
-mashed (I use garlic
-powder--about 1/4 tsp.)
4 tb Chili powder
1/2 ts Ground cumin powder
1/4 ts Dried oregano
1 md Onion, minced
2 tb Salad oil
3 1/2 c Tomato puree
2 Cloves garlic, minced or
-mashed (I use garlic
-powder--about 1/4 tsp.)
4 tb Chili powder
1/2 ts Ground cumin powder
1/4 ts Dried oregano
I always use the following to make a red sauce for enchiladas. It's from Sunset's Mexican Cookbook(1976).
Saute onion in oil just until limp. Add tomato puree and garlic. Gradually stir in chili powder. Add cumin and oregano. Cover and simmer at least 30 minutes, stirring frequently.
This is LOTS better than the canned enchilada sauce I've bought.
Saute onion in oil just until limp. Add tomato puree and garlic. Gradually stir in chili powder. Add cumin and oregano. Cover and simmer at least 30 minutes, stirring frequently.
This is LOTS better than the canned enchilada sauce I've bought.