Jenchilada Red Chile Sauce Mix

$16.00

Make your own at home! Use for posole, migas, enchiladas or general red chile pleasure!
Ingredients: chimayo chile powder, cumin, mexican oregano, salt, garlic & sugar.

Excerpt from This Immeasurable Place on page 188:

Get saucy! Use this in place of gravy in any recipe, and you'll up your sauce game by a mile. We're in love with it as the filling for our Tamales Dolmades (page 145), and we also give thanks for it when it's ladled generously over Thanksgiving turkey.

Make your own at home! Use for posole, migas, enchiladas or general red chile pleasure!
Ingredients: chimayo chile powder, cumin, mexican oregano, salt, garlic & sugar.

Excerpt from This Immeasurable Place on page 188:

Get saucy! Use this in place of gravy in any recipe, and you'll up your sauce game by a mile. We're in love with it as the filling for our Tamales Dolmades (page 145), and we also give thanks for it when it's ladled generously over Thanksgiving turkey.

Instructions:

You will need:
4T canola or coconut oil
1 cup minced onion
1 minced garlic clove
4 cups water or broth

In medium saucepan on medium-high heat: heat oil, fry onion until soft and translucent. Add garlic, cook a brief 30 seconds more. (Don’t burn!) Add container of chile* and spices. Lower heat to medium. Stir with wooden spoon, for 1 minute until fragrant, being careful not to scorch. Add water or broth and stir, whisking out any lumps. Cook 15 minutes on med-low, stirring occasionally. Adjust salt to taste.

*If chile is too spicy, add tomatoes or tomato juice.

Makes 4 cups.
This sauce freezes well.

You Might Also Like