Enchilada Sauce

Name: Enchilada Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 7 Dried chili pepper (large ones like Anaheim peppers); 2 tbsp Olive oil; 1/2 Onion; 2 clove Garlic; 3 tbsp White flour; 400 ml Chicken soup (Chicken broth or bouillon dissolved in water); 1 tsp Oregano; 1/2 tsp Cumin; 1 dash Salt and pepper

cookpad.japan @cookpad_jp

My Mexican friend taught me this recipe.

Authentic enchilada sauce doesn't require tomatoes, but it's actually good to mix in tomato sauce - it makes it more mild. For roughly 2 cups. Recipe by nikigibson

My Mexican friend taught me this recipe.

Authentic enchilada sauce doesn't require tomatoes, but it's actually good to mix in tomato sauce - it makes it more mild. For roughly 2 cups. Recipe by nikigibson

cookpad.japan @cookpad_jp

My Mexican friend taught me this recipe.

Authentic enchilada sauce doesn't require tomatoes, but it's actually good to mix in tomato sauce - it makes it more mild. For roughly 2 cups. Recipe by nikigibson

My Mexican friend taught me this recipe.

Authentic enchilada sauce doesn't require tomatoes, but it's actually good to mix in tomato sauce - it makes it more mild. For roughly 2 cups. Recipe by nikigibson

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Ingredients

2 servings

7Dried chili pepper (large ones like Anaheim peppers)
2 tbspOlive oil
1/2Onion
2 cloveGarlic
3 tbspWhite flour
400 mlChicken soup (Chicken broth or bouillon dissolved in water)
1 tspOregano
1/2 tspCumin
1 dashSalt and pepper

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Steps

1

Each chili pepper should be about 20 cm long. Tear off the stem and shake the seeds out. Soak in boiling water for 30 minutes.
2

Blend softened chili peppers and chicken soup (I use ready-made chicken broth) in a blender.
3

Warm olive oil in a pot. Add minced onion and garlic, then sift in the flour. Sauté for 1-2 minutes. Add the blended mixture (Step 2) in small batches.
4

Simmer for a while. Add oregano and cumin. Season with salt and pepper.