- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chopped roasted Anaheim or New Mexico chile
- 1 cup canned crushed tomatoes or 8 ounce tomatillos, boiled in water until soft, drained and chopped
- 1 1/2 cups chicken stock
- 1 teaspoon salt, to taste
- If using tomatillos, husk and clean them first.
- In a heavy saucepan,
warm the oil over medium heat. Add onion and sauté until well softened,
about 5 minutes.
- Stir in garlic and sauté for an additional minute, then add the
flour and continue cooking for another 1 or 2 minutes.
- Mix in the chile and tomatoes or tomatillos. Pour in the stock and
add the salt. Bring the mixture to a boil. Reduce heat to a low
simmer and cook for about 15 minutes, until thickened but still
- Serve warm with enchiladas or other dishes.
The sauce keeps under
refrigeration for about 5 days and freezes well.