Salsa Roja For Enchiladas Or Wet Burritos Recipes
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.
Provided by Ochoa1975
Categories Sauces
Time 30m
Yield 20
Number Of Ingredients 12
Steps:
- 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.
- 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 : Calories 20.3 calories, Carbohydrate 4 g, Cholesterol 0.1 mg, Fat 0.3 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 179.8 mg, Sugar 1.7 g
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