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| This red sauce can be used for enchiladas, burritos, or for chile colorado. The slight hint of cinnamon really brings out the red chile flavor. |
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| 4 Tbs |
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Oil |
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| 1 |
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Red pepper chopped fine |
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| 1 tsp |
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Cumin |
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| ½ tsp |
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Ground oregano |
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| ½ tsp |
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Cinnamon |
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| 5 Tbs |
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Flour |
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| 3-4 Tbs |
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Red chile powder (New Mexico is best, or California - don't used canned like Schilling or other brands) |
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| 4 cups |
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Broth, made from pan drippings (or 4 c chicken or beef broth if just making sauce) |
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| 3 lb |
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Beef or pork roast |
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| 1 |
Bake roast in oven until tender and save drippings. |
| 2 |
Cut roast into 1 inch cubes. |
| 3 |
For sauce, saute garlic, oil, cumin, oregano and cinnamon for about 5 minutes on low heat. |
| 4 |
Add flour and stir, cooking for another 5 minutes. |
| 5 |
Add broth and chile powder and stir unti boiling. |
| 6 |
Add meat and simmer for 30 minutes. |
| 7 |
Serve with warm flour tortillas or use in burritos. |
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| Recipe Source |
Author: Rich and Nora Clark |
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