Enchilada Sauce
2 Tbls. vegetable oil
2 Tbls. flour
1/4 cup red chile powder, mild
2 cups beef broth, fresh or canned
2 cups tomato puree, canned
1/2 teas. oregano, dried
1/4 teas. cumin
1/2 teas. granulated garlic
1 teas. salt (to taste)
Heat oil in large saucepan.
Add the flour to the oil and make a roux.
Stir and cook over medium heat for 2 minutes until it becomes brown in color.
Add the chile powder, beef broth, tomato puree, oregano, cumin, garlic and salt to the roux and simmer over low heat for 15 minutes.
2 Tbls. vegetable oil
2 Tbls. flour
1/4 cup red chile powder, mild
2 cups beef broth, fresh or canned
2 cups tomato puree, canned
1/2 teas. oregano, dried
1/4 teas. cumin
1/2 teas. granulated garlic
1 teas. salt (to taste)
Heat oil in large saucepan.
Add the flour to the oil and make a roux.
Stir and cook over medium heat for 2 minutes until it becomes brown in color.
Add the chile powder, beef broth, tomato puree, oregano, cumin, garlic and salt to the roux and simmer over low heat for 15 minutes.
