"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Enchilada Sauce Recipe

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This recipe for Enchilada Sauce, by , is from The Magic Book of Yummy Things, 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!

Contributor:  
Contributor:  
Kristen Blackburn

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

Directions:
Directions:
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1
minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to
combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth
out. Adjust the seasonings. Serve atop your favorite enchiladas.

 

 

 

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