A creamy and spicy tomato based sauce
that goes well on home made enchildas.
It's thick and rich and is a snap to make.
Ingredients:
2 cups canned crushed tomatoes
4 tablespoons corn starch
1 tablespoon ground cumin
1 teaspoon garlic powder
1/4 teaspoon black pepper
dash of cayenne pepper
Directions:
In a mixing bowl combine crushed tomatoes
with corn starch, cumin, garlic, cayenne and
ground black pepper to taste.
Mix well and use as a enchilada sauce.
It will thicken while baking in the oven.
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