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Name:Enchilada Sauce, Michael's (A Very Casual Recipe) Contributor:Ellen Carrico
Description:Simple colorado (red) sauce for enchiladas Posted:1999-07-06
Key words:chilis, tomatoes Category:Sauces
ID:342 Updated:2006-04-01 14:06:13
Ingredients:2 qts beef stock (this can be canned - use 4-15 oz cans)
1/4 c ground dried California chilis (you can buy these in packages in the grocery store)
1 10-oz can tomato puree
2-3 Tbsp dried cumin
1-3 Tbsp dried oregano
garlic and salt to taste
optional-chop up a handful of fresh cilantro. You can leave this out of the enchilada sauce, but be sure to add it if you are making chili.
Preparation:Mix it all together in a large saucepan and simmer for about 30 minutes to an hour. It will be quite thin. I always thicken it with some cornstarch or flour, depending on which I have handy. I assume everyone on this list knows how to do this and how to vary the amount to get the desired thickness. I honestly never have measured, but I would take a guess at 2 to 3 heaping tablespoons of cornstarch for this amount of sauce. Don't quote me on it, however.
Notes:This makes a large quantity and can easily be used as a chili base as

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