Chile Colorado
Chile Colorado
2 Tbsp vegetable oil
1 medium onion, minced
2 garlic cloves, minced
2 Tbsp all-purpose flour
6 Tbsp ground, dried Anaheim or New Mexico chile
2 cups water
2 cups tomato juice
1 tsp dried Mexican oregano
1 tsp salt
Warm oil in a heavy saucepan over medium heat
Add onion & garlic, & saute until onion is limp
Mix in the flour, whisking out any lumps
Stir in the chile & then the water, a cup at a time
Add tomato juice, oregano & salt & bring the sauce just to a boil
Reduce the heat to a low simmer & cook for 20 to 25 min
The completed sauce should coat a spoon thinly & drop off it easily
Serve warm with enchiladas, burros, chimichangas & other dishes
The sauce keeps under refrigeration for 5 to 6 days & freezes well
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