Salsa Roja for Enchiladas or Wet Burritos

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.

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.

Per Serving: 20 calories; protein 0.9g; carbohydrates 4g; fat 0.3g; cholesterol 0.1mg; sodium 179.8mg.

One of most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, make sure for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do more often .