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.