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Post by Granny Smith on Oct 4, 2014 10:02:57 GMT -5
Easy Enchilada Sauce
1/4 cup vegetable oil 1/4 cup all-purpose flour 1 (28-ounce) can crushed tomatoes 2 tablespoons plus 2 teaspoons chili powder 1 1/2 teaspoons dried oregano 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon brown sugar, packed Kosher salt and freshly ground black pepper, to taste
Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.
Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.
Store in an airtight container in the refrigerator for up to two weeks.
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Post by michelle on Oct 6, 2014 6:59:42 GMT -5
That sounds yummy
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