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.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
20 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Pour blended mixture into the saucepan. Cook over medium heat until warmed through, about 5 minutes. Season with salt.
Ingredients
¼ teaspoon ground cloves
⅓ cup water
¼ cup all-purpose flour
3 tablespoons chicken bouillon
½ teaspoon ground cumin
1 pinch salt to taste
6 large tomatoes
2 pinches ground black pepper
3 cloves garlic, peeled
¼ onion
3 serrano chile peppers, stemmed, or to taste
3 dried California chile peppers, stemmed and seeded
