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Categories:Viewed: 77 - Published at: 9 years ago
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 5 teaspoons chili seasoning mix
- 1 12 teaspoons cumin
- 2 teaspoons fresh pressed garlic
- 12 cup crushed tomatoes
- 1 cup chicken stock (or water)
- 13 cup milk
- 1 ounce heavy whipping cream
- 2 chipotle chiles in adobo (using only 1 pepper will make the sauce mild adding 2 makes it spicy)
- salt
Method
- On low heat make a rough by melting the butter add the crushed garlic and lightly saute then slowly add in the flour to make a paste while continuing to stir.
- Add the seasonings and continue stirring.
- Add the crushed tomatoes and stir.
- Chop up the chipotle peppers and leave the seeds; add and stir.
- Slowly stir in the milk to incorporate.
- Add the cream and incorporate.
- Add the chicken stock and stir well
- Bring to a low boil and then reduce to a simmer.
- Allow to simmer until sauce reduces to a nice creamy consistency.
- Add salt to taste.
- * I said stir for everything but you get the idea.
- Double this recipe and serve as soup or enjoy as a enchilada sauce.
