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Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is my personal enchilada sauce that my kids love. I came up with this recipe by mixing my grandmother's and mother-in-law's recipes together... it is muy rico and worth the work.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
20
Yield:
5 cups
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place tomatoes, serrano chile peppers, garlic, and California chile peppers in a large saucepan. Pour in enough water to cover. Bring to a boil; simmer until tomatoes are fairly soft but not mushy, about 10 minutes. Drain.

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  • Transfer tomato mixture to a blender. Add 1/3 cup water, onion, chicken bouillon, cumin, cloves, and black pepper. Puree until smooth, about 2 minutes. Add flour and blend until combined, about 10 seconds.

  • Pour blended mixture into the saucepan. Cook over medium heat until warmed through, about 5 minutes. Season with salt.

Nutrition Facts

20 calories; protein 0.9g; carbohydrates 4g; fat 0.3g; cholesterol 0.1mg; sodium 179.8mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/02/2017
This is very good and definitely authentic, but boy does it have a kick! It might have been my chilies, they have been really hot this year. It was too hot for the light weights in the family but overall was well received by those who like spicy Mexican food. Thanks for a good recipe. Read More
(1)