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