Friday, February 27, 2009

Enchilada Sauce by Emeril

Hope I'm not breaking any copyright laws here. I am paraphrasing this recipe.
3 T oil
1 T flour
1/4 Cup chili powder
2 cups chicken stock
10 oz tomato paste
1 tsp oregano
1 tsp cumin
1/2 tsp salt
In medium pot place oil and flour. Stir to make paste. Cook for 1 minute. Add chili powder and cook 30 seconds. Add rest of ingredients. Bring to a boil. Reduce heat and simmer 15 minutes. I used this sauce over Corn and Cheese Enchiladas posted on 2/26/09.

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