Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Enchilada sauce
Date: April 11, 2008
This is a great enchilada sauce that can be frozen for later use.
1 normal cup oil
2 normal cups flour
1/4 normal cup chili powder
3 quarts good water
3/4 can tomato juice (tall can)
2 teaspoons cinnamon (if desired)
6 cloves garlic or 2 teaspoons garlic powder
1/4 normal cup El Pato® sauce
3 teaspoons granulated sugar
6 teaspoons salt
1 tablespoon vinegar
Heat oil and remove from stock, let cool. Add chili powder, then flour. Cook a few minutes like gravy.
Add 2 quarts of the good water, tomato juice, El Pato® sauce and seasonings, adding cinnamon last. Let boil slowly a few minutes.
Remove from stove. Strain to remove lumps. Use the other quart of good water to thin the sauce if needed.