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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Red Chile Sauce for Enchiladas Recipe

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This recipe for Red Chile Sauce for Enchiladas is from The Kramer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. bacon drippings or vegetable oil
1 clove garlic, minced
1 /4 cup chopped onion
1/4 cup flour
2 - 4 tbsp. red chile powder
2 cups chicken broth
1 tsp. salt
Directions:
Directions:
Cook onions and garlic in drippings or oil for a couple minutes until soft. Add flour and cook until flour turns light brown. Carefully add chile powder followed by the chicken broth and salt. Stir for a few minutes until thickened then simmer for 10-15 minutes. Add more chicken broth if sauce is too thick.

Makes 1 quart.

Prep time: About 20 - 30 minutes
Personal Notes:
Personal Notes:
We use this sauce on everything...eggs, tacos, pork, turkey, potatoes, etc. Note that in New Mexico the spelling for the hot stuff is chile; it's a matter of state pride; mostly because of the Hatch chile that is grown in the state.

 

 

 

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