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Add a photoWhen I was a kid growing up in the 50’s my folks had a rustic glazed terracotta casserole dish they bought in Mexico. Once or twice a month my dad would take the dish down to a little Mexican takeout place called Johnson’s Enchiladas and would have it filled with Johnson’s beef enchiladas. The enchiladas had a simple ground beef filling and, maybe it’s just my childhood memory, the best enchilada sauce I can remember having. This very easy sauce is the closest I have ever come to the flavor of Johnson’s sauce. The flavor can vary, as can the sauce’s spicy heat, depending on the types of ground chili pepper you use. It is very important to use pure ground chilies, not a commercial chili powder that has other spices mixed in.
Ingredientes
- 2 ea 14 oz cans beef broth
- 6 Tb ground chilies (I use 2 Tb each of Ancho, New Mexico and Chili de Arbol)
- 2 ts cumin
- ½ ts garlic salt
- 2 Tb corn starch
Direcciones
- Put the beef broth into a pan along with the ground chilies, cumin and garlic salt and bring to a boil.
- Put the corn starch into a bowl and slowly blend in enough of the sauce to make a thick smooth liquid.
- Pour the corn starch/sauce mixture into the pot with the sauce and stir to mix thoroughly.
- Boil for 2 minutes to thicken and remove from the heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 6 servings | |
| Calories 16 | |
| Calories from Fat 1 | 6% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 38mg | 1% |
| Total Carbs 3.56g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.42g | 0% |
| Protein 0.31g | 0% |
