Red Chile Sauce

This has been the month of Enchiladas! The boys get chicken and tortillas while we get our spice on! I mean seriously I think I am starting to miss home. I have made them twice just about every week and Mikko is NOT complaining at all. Thanks to Mari, my Scrap Comprade, she gave me some New Mexico Chile Powder (where she is from) and this recipe. I have so say, I ran out of the stuff and used a grocery store brand...huge difference!

Red Chile Sauce

1 1/2 T flour

3t olive oil

3 cloves garlic chopped

4T red chile

2 cups water (5dl)

oregano, rosemary, basil

1 beef bouillon cube (optional)

Heat oil over medium heat. Brown flour. Add red chile and brown 30-40 seconds. Add water and stir out lumps. Add garlic and spices and bouillon cube.

Let simmer on med-low heat for 15 minutes; until sauce clings to spoon. 

Mari suggested tortilla chips. This is an excellent idea since I find the "corn tortillas" here to be pricey. I've added chopped onion, olives, and cheese and just layerered everything. Yummy! Enjoy.