Salsa Roja for Enchiladas or Wet Burritos Good Recipes

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Salsa Roja for Enchiladas or Wet Burritos

"This is my private enchilada sauce that my kids love. I got here up with this recipe by mixing my grandmother's and mother-in-regulation's recipes together... It's miles muy rico and really worth the paintings."

Ingredients :

6 large tomatoes
3 serrano chile peppers, stemmed, or to flavor
three cloves garlic, peeled
three dried California chile peppers, stemmed and seeded
1/three cup water
1/4 onion
three tablespoons fowl bouillon
half of teaspoon ground cumin
1/4 teaspoon floor cloves
2 pinches floor black pepper
1/4 cup all-motive flour
salt to flavor (elective)

Instructions :

Prep : 10M	Cook : 20M	Ready in : 30M

Place tomatoes, serrano chile peppers, garlic, and California chile peppers in a big saucepan. Pour in sufficient water to cover. Bring to a boil; simmer until tomatoes are pretty tender however not soft, approximately 10 minutes. Drain.
Transfer tomato mixture to a blender. Add 1/3 cup water, onion, hen bouillon, cumin, cloves, and black pepper. Puree till smooth, about 2 minutes. Add flour and blend till blended, about 10 seconds.
Pour mixed aggregate into the saucepan. Cook over medium heat until warmed through, approximately five mins. Season with salt.

Notes :

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