Luna's Red Enchilada Sauce
"We use this sauce on everything! This is my VSO's recipe which he learned from his mother."
- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
5 cups
- Serves:
- 5
ingredients
- 15-20 dried red chilies (Hatch, New Mexico chilies are the best)
- 946.36 ml water (or to desired consistancy)
- 14.79 ml flour
- 4.92 ml garlic salt (or to taste)
- 1.23 ml Mexican oregano
- 14.79 ml salad oil
directions
- Break off stems of chilies taking care to either save or discard seeds depending on how spicy your like your sauce.
- Boil until soft and pliable.
- Put chilies in blender with water and flour. Blend until smooth.
- Run sauce through sieve.
- Put sauce, garlic salt, oregano and salad oil in skillet and simmer for 15 minutes. Add water to reach desired consistancy.
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RECIPE SUBMITTED BY
<p>I am a southwest New Mexico native who lived most of my adult life in San Diego. I moved to Georgia last January and love it. Everything is so GREEN! When I moved from CA to GA to start a new life with my high school sweetheart, I retired from the hectic executive corporate life and started by own consulting business which I run out of my home. I can set my own hours so I have lots of time to cook (and someone to cook for!) which has always been a passion of mine. My VSO (very significant other) is hispanic and shares with me many tradational SW New Mexico dishes that he learned from his mother which I now add to my own library of favorite recipes.</p>
