| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Essnce04 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 1 |
tb |
Flour |
| 1/4 |
c |
Chili powder |
| 2 |
c |
Chicken stock |
| 10 |
oz |
Tomato paste |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
In a medium saucepan heat oil, add flour, smoothing and stirring with a
wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds.
Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a
boil, reduce heat to low and cook for 15 minutes. The sauce will thicken
and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
This recipe yields 2 1/2 cups of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2207 broadcast 08-15-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
10-18-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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