While Issue 14 is out and about on stands around town, it doesn’t stop us from flipping through past issues for some of our favorite recipes. This includes the enchilada sauce recipes from Sweet Cheeks Meats. Although we featured the chili Verde sauce in Issue 13, Sweet Cheeks also shared their simple rojo sauce recipe as well. Enjoy!
- 2 quarts chicken stock (or beef/duck)
- 1/2 cup chili powder
- 1 1/2 whole garlic cloves
- 3/4 cup cornstarch
- Simmer stock, chili powder and garlic in a large sauce pan for about one hour.
- Thicken with cornstarch.
- Remove garlic cloves.
- Salt to taste.