ENCHILADA SAUCE Makes 3 and a half cups
one-half cup chicken broth three-fourth cup finely chopped onion two cloves minced garlic 3 Tbsp. chili powder one tsp. salt one tsp. ground cumin one-half tsp. dried oregano one 28-ounce can tomato purée Heat a fourth cup chicken broth in a medium saucepan over medium heat. Add onion and garlic and cook five minutes or until tender and liquid evaporates. Add the remaining broth, chili powder and remaining ingredients. Stir together well. Partially cover and simmer 30 minutes, stirring occasionally. Dorie. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
