Peppers, Dried, 20 (use mild to medium
Chile powder, 2 tsp
Oregano, pinch, ground
Flour, 6 heaping Tbsp
Crisco, 2 heaping Tbsp
Garlic, 10 large cloves
Onion, 1 large, chopped
Cumin, 1 tsp, ground
Seed and wash peppers. Put in cold water to cover, boil 10 minutes. Put through blender. Cook garlic & onion in Crisco until golden in large saucepan. Add pepper pulp. Add water to flour to make paste & add. Add spices and about 1 1/2 quarts cold water. Cook until slightly thickened and stir Often so it doesn't stick. Freezes well.
ENCHILADA SAUCE IN QUANTITY
Increase amounts to make
about 16 lb sauce:
Peppers, 2 1/4 lb
Garlic, 2 heads
Chile powder, 3 Tbsp
Onion, 3 medium
Cumin, 3 tsp
Oregano, 1 tsp
Oregano, 1 tsp
Crisco, 4 Tbsp
The amounts of spices can vary according to taste and according to how hot and spicy your chile powder is. Be sure to increase water in proportion.
