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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe was found in Gifts from the Southwest Kitchen. The printed recipes say to put this in a 8 oz jar; however, I found that was way to large. I used a 4 oz jelly jar and it worked very well. This makes a wonderful addition to a gift basket with a bag of masa harina and a tortilla press. Ingredients:
6 tablespoons powdered pure red chilies, divided |
1 tablespoon ground coriander, powdered |
1 tablespoon ground cumin |
1 tablespoon ground oregano (mexican is best) |
1 tablespoon garlic powder |
1 tablespoon onion powder |
1/4 cup olive oil |
1/2 cup flour |
4 cups water |
1/4 cup cider vinegar |
Directions:
1. To make the mix: Starting and ending with the red chili powder, alternate layers of ingredients in the jar using 1 tablespoon of red chili powder in between the other ingredients.
2. Be sure to gently tap down each layer with a tamper tool.
3. To make the sauce: Combine 1/4 olive oil and 1/2 cup flour in a 2 quart saucepan over medium-high heat. Stir to form a paste or roux.
4. Cook until the mixture begins to brown; add seasoning mix and stir to combine.
5. Slowly whisk in 4 cups of water, incorporating to make a smooth, gravy like consistency.
6. Stir in the 1/4 cup cider vinegar and bring to a gently simmer, stirring continuously.
7. Cook for 10 minutes.
8. Once the sauce is made if 5 cups is to much, it freezes quite well in 1 or 2 cup containers.
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