VEGETARIAN (OR NOT) RED CHILI SAUCE
This is a great recipe, that I got from a wonderful book, The Rancho de Chimayo Cookbook, which features traditional, (Northern) New Mexico cuisine. I am posting this in response to another member's search for Mexican side dishes.
Provided by Panakanic
Categories Sauces
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Into a large, heavy saucepan, measure the chile, onion, garlic, salt and pepper.
- Slowly add the broth or water, stirring carefully. Break up any lumps of chile.
- Cook the mixture over medium heat until warmed through, and add the cornstarch.
- Bring the sauce to a boil, then reduce the heat to a simmer.
- Cook for about 10 minutes, stirring occasionally.
- The completed sauce should coat a spoon thickly and no longer taste of raw cornstarch.
- Serve the sauce warm with enchiladas, burritos or other dishes.
- For a "meat" sauce, crumble and brown 1/2 pound of ground beef in pan first, then proceed with recipe.
Nutrition Facts : Calories 59, Fat 2.5, SaturatedFat 0.4, Sodium 345.8, Carbohydrate 11, Fiber 5.2, Sugar 1.1, Protein 1.9
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