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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Derald's Grandma's Enchilada Sauce Recipe

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This recipe for Derald's Grandma's Enchilada Sauce is from Robyn's Graduation 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 cloves minced garlic
2 T bacon grease
4 T flour
3 oz. bag red chile powder
1 large can tomato juice
salt to taste
Directions:
Directions:
Melt bacon grease over high heat. Add garlic. Saute for 30 seconds to one minute.

Add flour and red chile powder. Stir for about a minute. Do NOT burn the chile or it will get bitter.

Gradually add tomato juice a little at a time, while stirring constantly, until all tomato juice has been used. Simmer for about an hour or more, if you have time. It gets darker and richer the longer it cooks. If you plan to bake the enchiladas (as opposed to just stacking them on your plate), you don't have to cook the sauce as long. If you end up with any lumps, use a whisk to smooth the sauce.

This is a great sauce to use with beef enchiladas. Roll or stack corn tortillas, chopped onion, browned ground beef, and cheddar cheese. Excellent when served with sour cream.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is Derald's grandma, Ogareta's, recipe. It's more of a southern New Mexican/Mexican enchilada sauce. The family lived in Hatch, NM, which is where we believe the recipe originated.

 

 

 

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