Red Chili Sauce for Enchiladas
2 tablespoons of shortening
2 tablespoons of flour
1/4 cup of pure ground red chili
2 cups of beef bouillon or water
3/4 teaspoon of salt
1 clove garlic, crushed
Pinch of Mexican oregano
Pinch of ground cumin |
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Melt the shortening over low heat in a saucepan. Add flour and stir until well blended and slightly golden. Remove pan from heat. Stir in bouillon, blending well. Add seasonings, cook, stirring for at least 10 minutes. Then simmer for at least 5 minutes. Use sauce for making enchiladas - dip corn tortillas in sauce. Add enchilada fixings - roll and pour remaining sauce over the top. Top with cheese and onions. The sauce can be frozen up to 8 months. |
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