- March 17, 2007 at 4:22 pm #239219
El Torito’s 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
1/4 teas. cumin
1/2 teas. granulated garlic
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
God Bless. Linda
- August 13, 2013 at 2:49 pm #442291
Thank you. Wanted to make Enchiladas tonight with some left over pork and just realized I was out of sauce. Not planning to grocery shop till Thursday and didn’t want to make a trip just for sauce.
This one sounds great.
- October 6, 2013 at 6:12 pm #444392
Thought I had enchilada sauce, but discovered I was all out. My husband agreed that our enchiladas were better using this sauce than when using the store bought sauce. I won’t need to buy enchilada sauce ever again.
The ingredients are ones I always have on hand. Three strikes against the store bought version!
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