| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
1 |
Servings |
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 |
INSTRUCTIONS
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.
Posted to EAT-L Digest 09 Feb 97 by Bodle <bodle@POLARNET.COM> on Feb 10,
1997.
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