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Full Online Book HomeLearning KitchenSauces - Mexican - Enchilada Sauce By Shel
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Sauces - Mexican -  Enchilada Sauce By Shel Post by :lleiderm Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3302

Click below to download : Sauces - Mexican - Enchilada Sauce By Shel (Format : PDF)

Sauces - Mexican - Enchilada Sauce By Shel

4 Cups cooked tomatoes, mashed
1/2-3/4 tsp. chili powder
1 tsp. Cumin
2 cloves garlic, minced
1/4 Cup diced onion
1/4 Cup Red Wine


Simmer for 20-30 minutes.

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Sauces - Gringo Salsa (mexican White Sauce) Sauces - Gringo Salsa (mexican White Sauce)

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2 cups Miracle Whip or Salad Dressing 1/2 cup of milk 1/2 Tbsp. crushed red pepper 1 1/2 tsp. cumin 3/4 tsp. salt 1 1/2 tsp. garlic powder 1 1/2 tsp. oregano Mix with a spoon and chill. If you taste this when your first make it all you will taste is Miracle whip. You must let it chill for at least 2 hours before eating.
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Sauces - Mexican -  Enchilada Sauce By Connie Sauces - Mexican - Enchilada Sauce By Connie

Sauces - Mexican -  Enchilada Sauce By Connie
6 pasillas chiles 6 Colorados chiles 3 cups hot water or stock 2 cloves garlic 1 teaspoon oregano 1/4 teaspoon cumino 1 tablespoon vinegar 1 can (8 oz.) tomato sauce 2 tablespoons oil Salt Put chiles in hot, dry skillet until parched. Remove seeds; wash and soak chiles in hot water for 15 to 20 minutes, or until soft. Do not discard water. Add remaining ingredients except oil and mix in blender or grind until very smooth; strain if necessary. Heat oil, add sauce and simmer for about 10 minutes to blend flavors. Makes about 1 quart, enough for 12 enchiladas.
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