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Receta Chunky Enchilada Sauce
by Global Cookbook

Chunky Enchilada Sauce
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Ingredientes

  • 1 x Onion minced
  • 2 x Garlic cloves crushed
  • 1/4 c. Water
  • 1 can tomatoes (28 ounce) crushed
  • 1 can Green chiles minced (can)
  • 3 Tbsp. Chili pwdr
  • 1/2 tsp Grnd cumin
  • 1 1/2 c. Water
  • 1 Tbsp. Soy sauce
  • 3 Tbsp. Cornstarch (or possibly 2 Tablespoons Arrowroot)

Direcciones

  1. Place the onion, garlic, and water in a large saucepan. Cook, stirring for 5 min, till the onion softens slightly. Add in the tomatoes, chilies, and the spices. Stir. Cover and cook over low heat for 15 min. Add in 1 c. of the water and the soy sauce.
  2. Mix the cornstarch in the remaining 1/2 c. water.
  3. Add in to the sauce while stirring. Cook stirring, till thickened.
  4. Makes about 6 c..
  5. Ann's notes: I increase the cumin and add in a Tablespoons or possibly so of cocoa pwdr for a "mole" influence. This is a very nice recipe (pretty zingy for a MacDougall recipe). If you substitute tomato sauce for the crushed tomatoes, you'll get a smoother sauce.