Back to Categories
Back to Tex Mex Sauces

Cullen's Chunky Enchiladas Sauce

1 onion, chopped
2 garlic cloves, crushed
1/4 cup water
1 can crushed tomatoes (28 oz)
1 can green chilies, chopped (can)
3 tbsp chili powder
1/2 tsp ground cumin
1 1/2 cup water
1 tbsp soy sauce
3 tbsp cornstarch (or 2 t arrowroot

Place the onion, garlic, and water in a large saucepan. Cook,
stirring for 5 minutes, until the onion softens slightly. Add the
tomatoes, chilies, and the spices. Stir. Cover and cook over low
heat for 15 minutes. Add 1 cup of the water and the soy sauce. Mix
the cornstarch in the remaining 1/2 cup water. Add to the sauce while
stirring. Cook stirring, until thickened.

I have often lamented that we cannot close our ears with as much ease as we can close our eyes.

- Richard Steele