Cloves garlic, minced or mashed (I use garlic powder--about 1/4 tsp.)
4 Esslöffel
chilli powder
1/2 Teelöffel
Ground cumin powder
1/4 Teelöffel
oregano dried
die Zubereitung:
I always use the following to make a red sauce for enchiladas. It's from Sunset's Mexican Cookbook(1976).
Saute onion in oil just until limp. Add tomato puree and garlic. Gradually stir in chili powder. Add cumin and oregano. Cover and simmer at least 30 minutes, stirring frequently.
This is Lots better than the canned enchilada sauce I've bought.
