Friday, February 25, 2011

Adobo Sauce for Beef or Chicken

I created this recipe originally for wet beef burritos. Then I used it for chicken enchiladas. Ladle a quarter cup of sauce over your favorite rolled burrito or enchilada. Top with lots of grated asiago or Colby cheese. Put plates in oven at 350° for about five minutes until cheese is melted and sauce is bubbly on the edges. Serve hot plates in bamboo holders. Very delicioso!

Yield: 3 cups (enough for 12 small burritos or enchiladas)

2 cups water

¼ cup flour

1 tsp. (1 small) adobo pepper canned in tomato sauce

1 can (8 oz.) tomato sauce

1 Tbsp. Beef or Chicken bouillon base

Whisk all ingredients together in a blender.

Put in glass bowl and microwave on high for two minutes.

Whisk and cook for 1 ½ minutes.

Whisk again and cook for one more minute.

Repeat for one more minute if needed to thicken.

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