Red Enchilada Sauce
By: Timeless Gourmet
Published: Friday, December 10, 2010 - 1:02am

Ingredients




24 dried red chilis
6 c.s water
1 c. "meat seasoning"
1 1/2 c.s flour
2 c.s water

Preparation

1 Cut end off chili and clean out all seeds. Cover with water and bring to a boil. Once cooled put 1/3 at a time in blender, place pulp in colander. Place over large pot and run water through until colorless. Bring liquid to boil. 2 Blend, half at a time, seasoning flour and water in blender, add to sauce. Stir constantly until thick. Use over beef or Cheddar enchiladas.