Oh DAWN! Your 'Early Texas (Poor Boy) Enchilada Sauce in T&T was erased... could you post again? TU

I reposted it and here it is also. I am thinking about chicken enchiladas and it's only 6:45am!

* Exported from MasterCook *

EARLY TEXAS (POOR BOY) ENCHILADA SAUCE

Recipe By :Matt Martinez's Culinary Frontier: A Real Texas Cookbook
Serving Size : 24 Preparation Time :0:00
Categories : Enchiladas Formulating Recipes
Sauces

Amount Measure Ingredient -- Preparation Method

1/2 cup lard -- vegetable
shortening or vegetable oil
1/2 cup flour
1 teaspoon black pepper
2 teaspoons salt
1 tablespoon granulated garlic
1 1/3 tablespoons ground cumin
1 teaspoon dried oregano
1/4 cup chili powder
1 1/2 quarts water or chicken broth

In large skillet, heat lard to medium hot. Stir in flour and continue stirring until it turns a very light brown. This will take 3-4 minutes. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add water or broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 to 20 minutes. Add more water to adjust the thickness to your preference. Makes about 12 cups.

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Hey Melissa, I tried the La Costena salsas and really liked them.

I am using the Tacqueria-style hot one at the moment. It is nice and hot. Thanks for the heads up!

 
I like being able to buy the little cans rather than a big bottle too. They don't get

moldy on me before I finish one. Glad you liked them.

 
Thanks! sheesh.... fingers not working..... took 5 tries to spells 'thanks'... need... sleep

 
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